This recipe is a modified version of the Granola recipe in the book Wheat Belly.
Ingredients:
2c wholegrain rolled oats
1 1/2 c ground linseed (3 coffee-grinder's worth)
1 cup raw pumpkin seeds
2 cups raw cashew pieces
1/4 c rice malt syrup
1/2 tsp pure vanilla extract
1/2 c extra-virgin olive oil
1 c pecans
2 c sliced almonds
1 c raisins
Method:
Preheat oven to 160 C (325F).
Combine oats, flaxseed, pumpkin seeds, 1 cup of the cashews, rice syrup, vanilla and oil in a large bowl and mix thoroughly to coat. Spread mixture in a roasting tin and even out about 1/2 inch thick. Bake until nearly dry and crispy, about 30 mins. Allow to cool in pan for at least 1 hour.
Meanwhile, combine pecans, almonds, remaining cashew and raisins in another bowl. Mix into cooled oat mixture, and store in an airtight container.
2c wholegrain rolled oats
1 1/2 c ground linseed (3 coffee-grinder's worth)
1 cup raw pumpkin seeds
2 cups raw cashew pieces
1/4 c rice malt syrup
1/2 tsp pure vanilla extract
1/2 c extra-virgin olive oil
1 c pecans
2 c sliced almonds
1 c raisins
Method:
Preheat oven to 160 C (325F).
Combine oats, flaxseed, pumpkin seeds, 1 cup of the cashews, rice syrup, vanilla and oil in a large bowl and mix thoroughly to coat. Spread mixture in a roasting tin and even out about 1/2 inch thick. Bake until nearly dry and crispy, about 30 mins. Allow to cool in pan for at least 1 hour.
Meanwhile, combine pecans, almonds, remaining cashew and raisins in another bowl. Mix into cooled oat mixture, and store in an airtight container.