I visited a friend today who had just made the granola detailed below. It was absolutely delicious. Here is the recipe via my friend.
1/2 cup organic hulled sunflower seeds
1/2 cup organic hulled pumpkin seeds
1/2 cup organic unsweetened desiccated coconut
2 oz (1/4 cup) honey (or other liquid sweetener for vegan diets – maple syrup would work well)
1T extra virgin olive oil
1 tsp organic vanilla extract (no sugar added)
⅛ tsp bicarbonate of soda
⅛ tsp ground sea salt
Set the oven to 285F. Line a baking sheet with baking parchment. Measure out the desiccated coconut; salt and bicarbonate of soda into a bowl then tip the pumpkin seeds and sunflower seeds into a processor (I use a mini chopper).
Pulse for a few seconds until the seeds are roughly chopped.
Take out 2 tablespoons of seeds and tip into the bowl with the other dry ingredients. Continue to process the rest of the seeds until they are finely ground.
Tip the seed flour into the bowl. Mix all the dry ingredients well with a fork or spoon.
Measure the honey, vanilla extract and extra virgin olive oil into another bowl and mix well together.
Add the wet ingredients to the seed mix and stir until the mixture comes together, it may seem ever so slightly dry but don’t worry about that.
Tip out onto the baking tray. It drops out in bits just make sure there aren’t too many very large or very small bits of mixture.
Bake for 20 to 25 minutes or until golden, it does spread a bit! This batch took exactly 25 minutes in the fan (convection) oven. Leave to cool then break into pieces.
Store in an airtight jar.
There are so many ways you can eat these crispy, nutty nuggets. We like them straight out of the jar but you could break them into smaller chunks or grind into small crumbs. Here’s a few ideas :
as a breakfast cereal with milk or dairy free milk
on top of fresh fruit
on stewed fruit for an instant fruit crumble
as an ice cream topping