This recipe is for you if you like cluster granola, lightly sweet, with some twist brought by the combination of ginger and beetroot.
Makes approx 300 grs granola
Dry Ingredients
- 200 grs GF oat flakes
- Half a medium beetroot, raw and super finely shredded
- 60 grs almonds (cut in small bits)
- 4 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp finely grinded white sesame seeds (I used both and find white is finally more subtle in taste, and colourwise works better)
- 2 tsp finely grinded flaxseeds
- 1 tsp vanilla bean powder
- 1 tbsp fresh ginger shredded (adjust according to taste)
- A pinch of sea salt
- 25 grs coconut flakes (optional)
Wet ingredients:
- 4 tbsp maple syrup
- 3 tbsp liquid coconut oil
DIRECTIONS
Preheat your oven at 150°C, fan forced.
Combine all dry ingredients in a large bowl. Do the same with the wet ones. Pour the wet mixture in the dry ones and stir to coat well everything. Transfer on a baking tray layered with baking paper. Make sure you have everything even using a spatula to make an continuous layer. Bake for 30 min, checking after 25 min to ensure it gets golden but doesn’t burnt :). Add the coconut flakes (optional), then wait until it has cooled down totally, to cut in clusters and transfer in an airtight container, where it will keep for a few weeks. Alternatively, freeze and keep for a few months in your freezer (it will stay super crispy, and you just need to unfreeze the quantity you need every morning).