Tropical Fruit, Nut and Spelt Granola
Recipe From What's For Lunch, Honey?
Prep Time: 5 minutes
Total Time: 25 minutes
Serves: approx. 8
Ingredients:
200g clear honey
4 tablespoon rapeseed oil
300g rolled spelt flakes
50g cashew nuts
50g blanched almonds
50g hazelnuts
1 teaspoon ground cinnamon
½ teaspoon fleur de sel
150g dried tropical fruit mix. I used: papaya, mango, pineapple
50g desiccated coconut flakes
Method:
Heat oven to 180 degrees C. In a large pan, heat the honey and oil together until bubbling, then add the oats, nuts, fleur de sel and cinnamon. Stir well until the oats and nuts are well coated, and then transfer onto 1 or 2 baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
Remove from the oven and, while still hot, stir in the fruit and coconut. Spread out again and press down with a spatula to cool - this will make it clump together. Once the granola has completely cooled transfer to an airtight container. The granola will keep for 3 weeks.
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