· 3 cups mixed almonds, hazelnuts, macadamia and brazil nuts
· 2/3 cup dried fruit (any that you like: plums, dried cherries, cranberries, apricots, figs or dates, etc)
· 1/2 cup pumpkin seeds
· 2/3 cup desiccated coconut, unsweetened
· 1/2 cup coconut flakes
· 2 tbsp maple syrup
· 2-3 tbsp honey (or maple syrup)
· 1 tbsp vanilla extract
· Zest of 1 orange (optional)
· Dollop of coconut oil or ghee
· 1-2 tbsp chia seeds
· You will need a food processor or some other way (put in freezer bag and whack with rolling pin) to break the nuts into smaller crumbs
Preheat oven to 165 °C (330 °F).
Add two and half cups of whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs. Some of it will turn into finer flour-like consistency but that’s good (a variety of shapes and sizes). Transfer to a large bowl.
Add the rest of the ingredients, excluding chia seeds. Add the rest of the nuts whole. Mix well and use a wooden spoon to break down the clumps, which will form when mixing the coconut oil and honey with the dry ingredients. It’s fine if some of them stick together.
Line a large baking tray with baking paper and grease with some coconut oil or ghee. Spoon the mix onto the tray and flatten with a spatula.
Bake in three stages. First bake for about 12 minutes and then stir the mix as the top would have browned by now. Then bake for 8-10 minutes and stir again. Finally bake for another 4-5 minutes.
Remove and let it cool completely. The mixture should have turned crispy and dark golden brown.
Finally add chia seeds. The granola will keep for up o 2 weeks in an airtight container.