– by Kitchen Angel

1 cup natural almonds
1 cup natural hazelnuts
1 cup natural pistachios
1 cup shredded coconut
3/4 cup dried cranberries (optional)
1/2 cup sunflower seeds
1/2 cup LSA
Pinch salt
1/2 cup water
1/2 cup coconut oil
1/2 cup natural maple syrup


Put on the sexiest apron you own and some groovy music to get you in the mood.


Preheat your oven to 175oC.  Line a deep tray with baking paper.


Roughly chop the nuts.  I prefer to do that myself rather than use any appliance because (a) I like the chunky texture (b) it’s kind of satisfying to chop those little suckers to bits and (c) since I’ve become accustomed to my one bowl, no mixer needed baking with Kitchen Angel baking mixes, most of my appliances have been banished to the most unreachable of cupboard spaces. 


roughly chopped nuts

roughly chopped nuts


Melt the coconut oil in the microwave. 


Combine the nuts, seeds, coconut and salt in a bowl.  Add in your coconut oil,   water and maple syrup and mix well.  Give it a little taste (just for good measure).


Now here’s the hardest bit of the recipe – resist over tasting.  It is so yummy at this point that you could quite easily end up eating the whole thing before you’ve finished making it!!  So be patient, resist temptation and  move on to the next step.


Turn it onto a tray lined with baking paper and flatten it into an even layer (remember, clean hands are the best utensil). 


Again, I must remind you … walk away from the mix.  Let it roast before you devour it.  I know, easier said than done ….


walk away from the temptation!

walk away from the temptation!


Bake for about 30-40 minutes and give the mixture a stir a couple of times during the cooking process, remembering to pat down evenly each time.  It will be ready when it smells yummy and is lightly browned on top.


Cool and store in an airtight container for a week or two … that is, if you don’t eat it before that time. 


I love to eat my granola for breakfast or a snack with plain yoghurt that I like to mix with honey and frozen berries.   But I’ll leave that up to you.






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