Who doesn’t love granola? Come-on. It’s like the perfect “healthy” treat. You can nibble it like a little birdie, sprinkle it on your brekkie bowl. use it in muffins, sprinkle it in yoghurts, mix it into parfaits. What’s not to love? Well, not all granolas are created equal – equal in healthiness that is!! Some can be quite high in sugars and/or fats. And that’s something that none of us need added to our daily nosh.
I made an apple-blackberry crumble the other night and made the crumble with avocado instead of butter. It was sensational. You can find the recipe on the blog. But I made too much of the crumble mix, so I decided to turn the rest into granola. It turned out so much better than I’d hoped. And I’m kinda thinking that given that I dried it out – it’ll have a resonable shelf-life. Not sure. The jury is still out on that one. 🙂 I’ll let you know if I keep it long enough to find out! 😉
Let me know what you think.
1 ripe avocado (don’t use a hard, watery or stringy avocado – it just won’t work.
2 Tbsp carob powder
3 – 6 Tbsp maple syrup – depending on your desired sweetness and how well the granola is sticking together
pinch of salt
2 cups of nuts/seeds – I used walnut, raw almonds, sunflower seeds, buckwheat grouts. But any combinaton will work.
1/3 cup coconut
Dry roast nuts/seeds. Blitz to very coarse chop in food processor. If you’re using buckwheat – add it with the coconut and avocado – you don’t want buckwheat flour. Add avocado, coconut, pinch salt, carob, maple syrup. Mix using a pulse action. Don’t give it a long razz – as you might end up with a gummy mess. Add 3 Tbsp maple syrup and taste and check for sticking-togetherness. If you need more, add another Tbsp. But only just a pulse action to mix.
Transfer to a baking tray lined with baking paper. Jiggle the clumps into smaller lumps (granola style). Bake in very slow oven for 30 – 45 mins. Depends on your preferred level of crunch and hardness.
Allow to cool and store in a jar. Use within a week.