Healthy Mama Magazine Issue 7 - January 2015

TEN GOODNESS I have been wanting to make this for a while now and I finally got round to it the other day and it was so much better than the shop bought stuff – please have a go! There are so many different flavor combos you can make but I decided to go for coconut and almond. E FRE VEG AN GLU Y DAIR FREE OD SUPER FO 20 COCONUT ALMOND GRANOLA so many ways to eat granola! By Jessica from Nourishing Jessica | Makes 1 large jar 1½ cups organic oats (I used gluten free) ½ cup chopped almonds ½ cup chopped pecans 2 tablespoons cup desiccated coconut 2 teaspoons maca powder (I used Organic Burst) - optional ¼ cup coconut oil 3 tablespoons agave/honey/maple syrup (I used organic honey) 3 tablespoons smooth almond butter (you can use peanut) ½ teaspoon sea salt mmmm... good! 1 Preheat the oven to 355°F/180°C (fan). 2 Combine the oil, honey, almond butter and salt in a medium saucepan and melt on a low heat together. 3 In another bowl combine the oats, chopped almonds, chopped pecans and coconut and then add this to the pan and stir until the oil almond honey mixture is coating all the oats and nuts, take it off the heat at this point. 4 Pour the mixture on a baking tray and bake for about 10 minutes, shaking the pan every 2 mins or so to ensure each chunk is crispy. Make sure the granola is spread out evenly and not piled up because otherwise the under layer won’t crisp up. nutty goodness so many flavor combinations! 5 Once cooked, remove and leave to cool before storing in an airtight container! MAG 32

Healthy Mama Magazine Issue 7 - January 2015 | Page 32