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Raw-nola!

September 15, 2013

Rawnola served with coconut yoghurt and fresh blueberries

Raw-nola served with coconut yoghurt and fresh blueberries

Do you like granola? How about Paleo, grain-free gluten-free granola?

I do – I love it! I love it so much that when I make it I can’t stop eating it! (A bit like Quirky Jo’s Hazelnut Chocolate spread!!)

I had a hankering for granola yesterday. But I wanted it NOW!! So I set about putting some together by throwing stuff in a bowl – no Thermomix required and then it dawned on me – why cook this? Why dehydrate it? It tastes bloody amazing now? So here is my raw granola recipe which is not really a recipe, it’s just a composite of yummy things bound together with coconut oil and cinnamon – what more do you need?

Mixed in a minute!

Mixed in a minute!

I have used my MC (measuring cup) as a measure which equals a little less than half a cup, so if you don’t have an MC use a half cup measure. There is a conventional recipe further down below.

In a bowl, throw in:

3 tabs coconut oil
2 tabs rapadura (I use Natvia)
1 tab coconut nectar or maple syrup
1  – 2 teas cinnamon
 
Mix well until smooth.
 
To this add:
 
4 MC of chopped nuts (I used my own activated almonds, macadamias & pecans)
2 MC of flaked coconut
1 MC sunflower seeds
1 MC protein powder
1 MC ground linseeds
 
Stir together until everything is coated and it begins to clump together. Refrigerate to firm up (at least 3 hours) and serve over yoghurt or with fruit.
 
For a regular cup recipe:
In a bowl, throw in:

3 tabs coconut oil
2 tabs rapadura (I use Natvia)
1 tab coconut nectar or maple syrup
1  – 2 teas cinnamon
 
Mix well until smooth.
 
To this add:
 
2 cups of chopped nuts (I used my own activated almonds, macadamias & pecans)
1 cup of flaked coconut
1/2 cup sunflower seeds
1/2 cup protein powder
1/2 cup ground linseeds
 
Stir together until everything is coated and it begins to clump together. Refrigerate to firm up and serve over yoghurt or with fruit.
 

 

 

 

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