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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a combination that I came up with, based loosely on a Nigella Lawson one, when I was diagnosed as lactose intolerant. This is one I adore, I eat this every morning with chopped fresh fruit and soy milk. Ingredients:
350 g rice bran, flaked |
150 g millet, flaked |
150 g quinoa, flaked |
120 g sunflower seeds |
100 g sesame seeds |
50 g flax seeds |
175 g applesauce |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
120 g brown rice syrup |
4 tablespoons liquid honey |
100 g light brown sugar |
250 g natural almonds, whole |
1 teaspoon flaked sea salt |
2 tablespoons sunflower oil |
200 g dried pears |
100 g crystallized ginger |
Directions:
1. Mix everything except the pears and ginger together in a huge bowl (this makes a vast quantity). I use a couple of large flat wooden spoons, but spatulas or slotted spoons work just as well - it's a really sticky mixture if you do it by hand -.
2. Spread the mixture in a large roasting pan - it will be about 2 cm deep.
3. Bake, uncovered, at 170C, checking and turning after 20 minutes, then every 10 minutes after that until it is golden brown and fragrant. You want it just golden brown as it will darken a bit more as it cools.
4. Remove it from the oven and allow to cool.
5. Chop the fruit, especially the ginger, finely and mix through the granola.
6. Store in an airtight container.
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