Lemon & Coconut Granola

Lemon & Coconut Granola - gluten free

My new obsession just now is granola.  I can’t stop making it, testing different flavours and of course eating it.

This flavour combination reminds me of summer.  My Mum used to wear a sunscreen that had a strong smell of coconuts and whenever I smell coconuts I’m reminded of summertime and my beautiful Mum.


-2 Tbsp. coconut oil

-2 Tbsp. maple syrup

-zest of 1 lemon

-2 cups mixed raw nuts

-1/4 cup mixed quinoa & buckwheat (or the full amount of one or the other)

-1/4 tsp. ground ginger

-1/4 cup. sunflower seeds

-1/4 cup coconut flakes

How To Make

Pre-heat oven to 150C/300F.  Line a baking sheet with parchment and set aside.

In a small saucepan over a low heat, gently melt together the coconut oil, maple syrup and add the lemon zest.  Once melted, set aside.

Optional step – roughly chop nuts.

In a large bowl mix together the nuts (whole or chopped), quinoa & buckwheat, ground ginger and sunflower seeds.  Pour over the coconut oil mixture and stir until everything is fully combined.

Pour the granola on the prepared baking sheet and bake in the oven for 10 minutes.

After 10 minutes, scatter over the coconut flakes and bake for a further 3-4 minutes or until the nuts and coconut flakes are browning and the mixture is fragrant.

Remove from the oven and allow to cool.

Store in an airtight container in the refrigerator for up to 5 days.



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