Cashew, Fig and Vanilla Toasted Coconut Granola

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Prep 5 min

Cook 10 min

Ready in 15 min

Servings 4

Ingredients

  • 1 cup Cashew nuts, roasted

  • 2 tbsp Flaxseed meal (ground)

  • 1/2 cup Coconut flakes, unsweetened

  • 1/4 cup hulled Sunflower seeds

  • 1 tsp Cinnamon

  • 2 tbsp Vanilla bean paste (about 2 pods' worth)

  • 1 pinch Salt

  • 2 tbsp Coconut oil

  • 1 tbsp Maple syrup, pure (optional)

  • 6 fig Figs, dried (!nely chopped)

Instructions

  1. Mix cashews, coconut "akes, sun"ower seeds, ground "axseed, cinnamon, vanilla and salt together.

  2. Drizzle over coconut oil and maple syrup and stir through.

  3. Toast on a coconut-oil-greased tray for 10 minutes at 180°C, stirring the mix around once or twice during cooking to toast evenly

  4. Add in figs.

Store in a jar in the fridge for up to 2 weeks.

Serve with almond or coconut milk, or on top of yogurt.

Blood Sugar Balancing, Breakfast, Vegan, Vegetarian, Fast MealsLisa Kilgour, Nutritionistgluten free, Dairy freeComment