This is an interchangeable recipe, use whatever seeds, nuts and spices you have and feel like. It’s a simple recipe that will store for months. Mostly I eat this with really good greek yoghurt, the Meredith sheep’s milk one is decadent and creamy, full of protein and probiotics and is the perfect contrast for the salty richness of the granola. I always have some fresh fruit, banana and berries are perfect with some extra honey drizzled over and a pinch of salt. Equally it’s very good and very comforting just with some cold milk.

This recipe is satisfying, I’m never sick of it and it’s probably a good place to start as it couldn’t be more on brand for me, I’m a crunchy granola girl at my core.

The food I’ll post this year is going to be simple and centre around the luxury of that in different forms. It’s a steady process.

Floss x

RECIPE

makes about 15 serves and can be scaled down for smaller batches

INGREDIENTS

• .5 cup flax seeds

• 1 cup buckwheat

• 1 cup rolled oats

• 1 cup pecan nuts

• .5 cup macadamia nuts

• 1 cup coconut flakes

• 1.5 teaspoons cinnamon

• .5 teaspoon ground cardamom

• 2 teaspoons flaked salt

• .5 cup maple syrup or honey

• .5 cup olive oil

• .5 cup tahini

• 1 cup dried sour cherries or other dried fruit apricots are also very good

METHOD

Combine all of the dry ingredients in a very large pan on a medium heat, stirring frequently until it starts to toast and smell nutty, I like a little charr on the nuts. Add the spices and turn off the heat while you mix the wet ingredients together. Add this to pan along with the dried cherries and mix thoroughly, taste for seasonings adding more salt if you like.

Line a large try with baking paper and spread granola out in an even layer to cool completely before storing in jar. It will last for months in your pantry and also makes a cute gift.

Enjoy with your favourite yogurt and fruit.

Subscribe now