Gluten Free Paleo Granola

Makes 5 cups

INGREDIENTS

• 2 cups mixed, unsalted, unflavoured nuts (we used macadamias, pecans, walnuts and almonds).
• 1 cup of dried fruit – try dried blueberries or cranberries.
• 1 cup almond meal (find it in the health food aisle)
• 1 & 1/2 cups coconut flakes / desiccated coconut
• 2 tbsp Super Chia seeds
• 1/4 cup pumpkin seeds
• 1/2 cup melted Super Coconut Oil
• 1 tbsp honey
• 1 tsp vanilla extract
• zest of half an orange, chopped into strips roughly 1-2mm wide

DIRECTIONS

1. Preheat oven to 165C
2. Add nuts, seeds and dried fruit to food processor. Process until nuts have broken down into medium sized crumbs. Some crumbs will be bigger than others – this is fine.
3. Add remaining ingredients, including Super Coconut Oil, and process until well combined.
4. Line a lasagne dish with baking paper. Scoop granola mixture into tray, spread evenly across tray, and place in oven for 8 minutes.
5. After 8 minutes, mix the granola up to ensure the granola on the bottom is being cooked. Bake for another 8 minutes.
6. Remove tray from oven once granola turns golden brown on top. Allow to cool – keep in an airtight container. Serve by itself, with almond milk or with coconut yoghurt.