Cranberry & Walnut Granola By Lee Holmes


Cranberry & Walnut Granola By Lee Holmes

When Lee was diagnosed with an autoimmune condition in 2006 she went on a mission to reclaim her health. With a background in food and nutrition, she decided to follow her own path to healing and researched food and nutrition and developed a diet regime that led to full recovery!

She believes that just by eating well and changing your current lifestyle you can look forward to not only having boundless energy and a strong immune system, you will also be optimizing your health, preventing disease and increasing longevity!

She is now an Author, Holistic health/wellness coach and wholefoods chef and we are lucky enough to have her share her delicious healthy recipe below!

Cranberry and Walnut Granola

  • 300 g (1 1/2 cups) quinoa or brown rice flakes
  • 1 x 75 gm packet Brookfarm Brothers Blend nuts
  • 90 g (3/4 cup) chopped walnuts
  • 75 g (1/2 cup) dried cranberries
  • 3 tablespoons sunflower seeds
  • 2 tablespoons pepitas (pumpkin seeds)
  • 2 tablespoons almond flakes
  • 1 tablespoon flaxseeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 30 ml -(1/8 cup) Artisana coconut butter
  • 30 ml (1/8 cup) Cocolife Virgin Coconut Oil
  • 60 ml (1/4 cup) rice malt syrup, or use natvia natural sweetner sachets to taste
  • 1/2 teaspoon alcohol-free vanilla extract
  • 15 g (1/4 cup) coconut flakes
  • almond milk, to serve

METHOD

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Combine the quinoa, nuts, walnuts, cranberries, sunflower seeds, pepitas, almond flakes, flaxseeds, cinnamon and nutmeg in a bowl and mix well to combine.
  3. Place the Artisana coconut butter and Cocolife Virgin Coconut Oil in a saucepan over medium heat and heat until it has melted. Add the rice malt syrup or Natvia and vanilla and stir for 30 seconds. Remove from the heat.
  4. Pour the liquid mixture over the dry ingredients and stir well, ensuring the dry ingredients are coated thoroughly.
  5. Transfer the granola to the baking tray in a single layer, then cook in the oven for 20 minutes, stirring frequently and breaking up any clumps that form.
  6. Remove from the oven, add the coconut flakes, and bake for a further 5 minutes.
    Remove from the oven and cool.
  7. To serve, place in a bowl and top with almond milk. It also tastes great on its own. This granola keeps for 4 weeks in an airtight container in a cool dry place.

For more of Lee's wonderful recipes go to www.superchargedfood.com
Or follow her on Instagram and Facebook.

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