Turmeric and ginger granola

Granola
1 cup almonds or brazil nuts
1 cup cashews
½ cup sunflower seeds
¼ cup pumpkin seeds
2 cups unsweetened coconut flakes
1 egg white
2 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
¼ tsp sea salt
2 tbsp maple syrup or honey
2 tbsp coconut oil, melted

Preheat oven to 130°C and line a baking tray with baking paper. Blend almonds and cashews for a few seconds in a blender or crush them lightly. Add sunflower seeds, pumpkin seeds and coconut chips. Blend until mixed but still chunky. Set aside. For the wet mixture, blend or mix the remaining ingredients, then mix the wet and dry together, making sure to coat the dry mixture evenly. Spread onto a single layer on baking tray and place in the oven for 50-60 minutes. Give the tray a mix halfway through. Let cool, then store in an airtight container.

Assemble

Serve with coconut yogurt or milk of your choice, with berries.

Recipe kindly supplied by:

Leisa Cournane
ComplEat Wellness
24 Windsor Street, Invercargill
(03) 217 9020