Updated: Mar 30, 2020
A delightful addition to yoghurt, fruit, porridge or smoothie bowls, this creation ticks several boxes. Suitable for many food intolerances, dietary preferences and health conditions that may need a dish that is gluten, refined sugar, fructose and dairy free, low carb and high protein.
For more breakfast recipes try these recipes:
3 C coconut flakes
1 C mixed raw nuts
1 C sunflower seeds
1/2 C hemp seeds
1/4 C linseeds
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 C coconut oil, melted
1 Tbsp rice malt syrup (optional if you prefer a sweetener granola)
pinch of salt (optional)
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Combine all ingredients into a bowl and mix together until combined.
Lay mixture thinly on large flat baking tray that is lined with baking paper.
Bake in the oven for 20 min on 150'C, gently stirring every 5 or so minutes, to ensure an even bake.
When cooled, place in airtight container and store in the pantry or fridge.
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