Mmmm we love this tasty granola recipe. Packed with nuts, seeds and all sorts of other goodness, it’s a great start to the day. Taken from Susan Jane White’s cookbook The Extra Virgin Kitchen it’s a deliciously tasty breakfast option.
75g Linwoods Milled Organic Flaxseed
75g Linwoods Shelled Hemp
50g Linwoods Whole Sun-dried Goji Berries
250g mixed nuts (hazelnuts, cashews, almonds, walnuts, pecans, Brazils)
300g jumbo oats
1tsp sea salt flakes
185ml rapeseed or coconut oil
185ml honey
(maple syrup for vegan option)
150g chopped dried fruit (figs, sultanas, cranberries, dates, banana)
Pre-heat your oven to 170C/ 350 Fahrenheit or 150 for fan-assisted ovens.
To prepare the granola, roughly chop the nuts any old way. Add to a large bowl with the oats, rapeseed oil, Linwoods Shelled Hemp, Linwoods Milled Organic Flaxseed and salt flakes.
Gently warm the honey and oil together. Pour over the bowl of oats and coat well. You won’t be adding the dried fruit until after baking.
Spread thinly on 2 baking trays lined with parchment and transfer to your pre-heated oven. Bake for 15-18 minutes. You want them all golden, not dark brown.
Allow the trays of granola to cool before tossing through dried fruit and Linwoods Whole Sun-dried Goji Berries. Store in an airtight container – it will keep for 2-3 weeks.
You can add dried cornflowers for a touch of Mary Poppins!
