Granola – Low Sugar Cereal
2 Cups Coconut Flakes
3 Cups Nuts (roughly chopped) (Activated, see below)
2 Tablespoons Chia seeds
½ Cup Buck wheat
2 Cups Puffed Millet
2 Cups Rolled Oats
100 grams Coconut Oil (Melt this and then mix with the Syrup)
3 Tablespoons Rice Malt Syrup
Preheat the oven to 140 degrees Celsius, and line a tray with baking paper
Mix all ingredients together in a large bowl
Spread evenly on the tray
Bake for 30 – 40 minutes turning every 10 minutes
Remove from oven; allow cooling, and store in a sealed container.
Activated nuts: are easier for our stomachs to digest. It does take a little time to do this, but worth the effort.
I soaked the whole nuts overnight covered with water. Drained them, and then spread evenly on two trays in the oven at a very low heat of 65 Degrees Celsius. These baked for about 13 hours (turning them occasionally). The original recipe said 12 – 24 hours to get them completely dried. When these were done I chopped them roughly to add to the recipe.
NOTES:
I like to bake mine for this long as it makes it crunchy, but if you prefer a softer cereal, bake for less time. I doubled the recipe, so possibly less cooking time if you just use the set amount
Next time, I think I would leave out the Chia seeds, as I find them very crunchy
The Nuts I used this time were Almonds, Pepitas and Sunflower Seeds, but you could add anything you liked really. Options are cashews, walnuts, pecans etc. Also adding a teaspoon of cinnamon would be nice.
Binn Inn had great choices of all of the ingredients, with lots of options of other puffed grains to choose from.
Rice Malt Syrup: is made by culturing brown rice to produce a natural alternative to sugar that’s wheat-free, fructose-free and suitable for vegans. It’s mild nutty flavour is about half as sweet as cane sugar.
