300g rolled spelt flakes
100g cashew nuts
200g clear honey
3 tablespoons rapeseed oil
1 teaspoon cinnamon
140g mixed dried berries
50g sunflower seeds
50g poppy seeds
100g dark chocolate, roughly chopped. I used Lindt Dark Chocolate Orange Intense
pinch of fleur de sel
- Preheat oven to 160 degrees C. Line a baking tray with baking paper.
- Heat honey and oil together in a large pan until the mixture begins to boil.
Tip in the spelt flakes, cashew nuts, sunflower seeds, poppy seeds, fleur de sel
and cinnamon and stir well until the oats are well coated. Spread out on the
baking tray, spreading the mixture out evenly. Bake for 20 to 25 minutes,
stirring with a spatula, about halfway through.
- Remove from the oven and immediately add the berries and chocolate and stir
into the mixture. Spread the mixture out on the baking tray again and press down
with a spatula and allow to cool. This helps the granola to clump together.
- Allow to cool completely, then place in airtight containers. It will last for 3 weeks if stored in a cool dry place. Serve with yogurt and fresh fruit or use in desserts.