- 150g ground almond meal
- 100g ground flaxmeal
- 200g natural almonds, roughly chopped
- 200g pecans or walnuts, roughly chopped
- 200g raw cashews, roughly chopped
- 200g pepita / pumpkin seeds
- 300g sunflower seeds
- 100g desiccated coconut
- 450g coconut flakes (large, unsweetened)
Pre-heat fan-forced oven to 180 degrees. Prepare two large baking or roasting trays lined with baking paper.
Combine almond and flax meal, crushed nuts and seeds and desiccated coconut and flakes into a large mixing bowl and mix well with your hands to combine.
Place coconut oil in a small saucepan over low heat and allow to gently melt. Once melted add rice syrup, tea infused water, maple syrup, vanilla and salt and mix well to combine.
Add syrup to the mixed nuts and seeds and mix well to combine so that mixture is evenly coated.
Divide mixture into the two baking trays so that granola is evenly spread. Place in oven and bake for 10 minutes, then using a metal spatula, stir granola so to ensure even cooking. Place back in oven for a further 10 – 15 minutes, granola should look lightly golden and toasted. Remove from oven and allow to completely cool before serving or storing in an air-tight container.
Granola can be kept for at least a month in an air-tight container.