Recipe Review: Perfect, no eggs in sight! First time we made this it was deliciously sweet. What I found out later was that the coconut chips I used had been prepared with sugar. So that explains why they went all chewy and caramelized soooooo much! Despite the deliciousness I made it a second time with sugar free coconut chips. Nowhere near as sweet as the first time but still delicious. We have it atop nice, thick natural yoghurt. At both houses I have had trouble with the ovens not being hot enough - apparently general rule over here is to turn up the oven 20° more than recipes state. I had to cook mine at least 20 minutes longer, even at the higher temperature to get the mix to darken nicely.
Cooking time: 25 to 45 minutes Serves: 5 cups approximately
Preheat oven: 120°c
- 4-5 tablespoons coconut oil (or butter), melted
- 3 cups coconut flakes
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon (optional)
- 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated), chopped roughly
- 3 tablespoons rice malt syrup (optional; Sarah personally doesn't sweeten her granola at all. Perhaps do half a batch with, half without and see what you like.)
You may wish to add some rolled oats, in which case toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup.*
1. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway.
2. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy.
*Both times we've made it with the extra oats. (I had 2 kg's in the house to use up).
Once we were allowed some fruit we topped our granola with some fresh raspberries or blueberries. Once we're allowed apples again, I'll try diced apple topper, which should work well with the cinnamon.