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Honey Roasted Granola

This Honey Roasted Granola is pretty versatile: you can have it as breakfast if you pour cold milk over it, eat it as a snack when you’re getting the munchies, or take it with you on hikes. It’s great served with casein-free yoghurt and fresh fruit (or regular yoghurt if dairy isn’t an issue), or a Honey Nut Almond Milkshake.

Honey Roasted Granola
INGREDIENTS
  • 2hour MINS
  • Bake
  • breakfast
  • Gluten Free
    CASEIN FREE

METHOD

1.

Preheat oven to 250°F.

2.

Combine the almonds, mango, macadamia nuts, cashews, and coconut in a large mixing bowl. Pour half the mixture into a food processor and blitz until the nuts are broken down into smaller pieces.

3.

Add the mixture back into the mixing bowl and mix the crushed and whole nuts back together.

4.

Meanwhile, whisk together the coconut oil, honey, egg white, cinnamon, chili powder, salt, and vanilla in another bowl until well combined. Pour this over the nut mixture and stir until well coated.

5.

Spread the mixture in a single layer on top of a parchment or non stick mat-lined baking sheet.

6.

Bake for 1 1/2 hours, being sure to watch it in the last 15 minutes of baking to keep it from burning.

7.

Remove when the granola is golden brown and let it sit in the baking sheet until fully cooked.

8.

Once cooled, break up the granola pieces and store in an airtight container. Serve with casein-free yoghurt of choice and fresh fruit, as desired.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 1/3 cup raw honey
  • 1/2 cup unsweetened flaked coconut
  • 6 ounces coarsely chopped cashews
  • 1 tsp pure vanilla
  • 6 ouces coarsely chopped macadamia nuts
  • 6 counces slivered almonds
  • 6 ounces coarsely chopped, unsweetened dried mango
  • 1/4 cup melted coconut oil
  • 1 small free-range egg white
  • 1/2 tsp coarse salt
  • 1/4 tsp cinnamon

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