Homemade Crunchy Granola!
60 gr hazelnuts
40 gr brazil nuts
40 gr walnuts
60 gr flaked almonds
60 gr sunflower seeds (unsalted)
60 gr dried cranberries
300 gr rolled oats
For the Syrup
1/4 tsp salt
3 tbsp water
4 tbsp sunflower oil
120 ml maple syrup
120 ml honey
Preheat the oven to 140 degrees. Roughly chop the nuts and put in a large bowl with the seeds and oats. Mix well.
Mix the syrup ingredients together in a small pan and stir over a low heat until warmed through. Pour this over the seeds, nuts and oats and stir well with a wooden spoon until evenly coated.
Next, line a large baking sheet with parchment paper and spread the granola over it evenly. It should be in a layer no more than 1cm thick. Use two baking sheets if necessary.
Bake for 40 minutes, turning and mixing the granola 2 or 3 times. It should be a dark honey colour when it’s ready. Remove from the oven and leave to cool slightly. Don’t worry if it’s soft it will be crunchy when it cools.
Stir the dried cranberries through the granola while it is still warm (not hot). Leave the mix to cool completely on the tray and then transfer to an airtight container. Try not to eat it all off of the tray. It should keep well for up to 2 weeks.
Makes a lot, gluten-free, and vegetarian!