Toasted Breakfast Muesli Granola
1 cup almonds
1 cup pecans
1 cup pumpkin seeds
1 cup sunflower seeds
1/4 cup dates (you can leave out)
1 cup of GF Oats
1 teaspoon cinnamon
1/2 teaspoon dried ginger
1/4 teaspoon nutmeg
1 teaspoon salt
Night before – Activate your nuts by soaking almonds, pecans, pumpkin seeds and sunflower seeds in a big bowl of water overnight. Make sure the water is well above the line of the nuts and seeds – they get thirsty.
The next day – Pre-heat oven to 150oC (this is for quick drying)
Line several baking trays with non-stick baking paper (you may need 2 or 3 depending on the size of your oven)
Soak the dates in warm water for about 20 minutes
During this time, drain off the soaked nuts and seeds and rinse thoroughly in colander until the water runs clear
Leave them drain for 10 minutes
Place everything into a food processor (including drained dates, spices and salt) and pulse (stop/start) until well combined and starting to break apart. It will look like wet muesli.
Spoon mix onto lined baking trays – be careful to spread the mix evenly over the trays
Place in oven and bake until completely dried. This can take 1-2 hours depending on your oven
Stir the mix around a few times during cooking to make sure it bakes evenly
Once the mixture is dry turn off oven and let the mix cool down in the oven – this will make it crispy, dry and yummy
Ready to be stored in an airtight container in the cupboard
Ideas for breakfast
– Serve about 1/4 cup of the dry mix with a giant blob of yoghurt and chopped banana.
– A splash of cream, fresh fruit and honey is totally divine.
– Mixed with grated fresh red apple and cold organic whole milk reminds me of the days when i used to really enjoy crunchy breakfast cereal. This is heaps better and keeps my tummy feeling extra special.