Fructose Free Granola

Granola Preparation



180 g coconut flakes

250g mixed nuts, pumpkin seeds and sunflower seeds. (any combination)

1 tablespoon ground cinnamon

50g raw cacao powder

2 tablespoons cacao nibs

80g coconut oil

4 tablespoons rice malt syrup (optional)



Pre heat the oven to 160'c or 320'f or gas mark 3.

Mix together everything except the coconut oil and rice malt syrup in a bowl.

Gently heat the coconut oil and rice malt syrup in a pan.

Pour the heated coconut oil and malt syrup in to the bowl of dry ingredients and mix together well.

Spread the mixture on a lined baking tray.

Bake for 20 minutes, turning half way through.

Remove from the oven and allow to cool.

Once cool the granola will become more crunchy. Break it up and put into a container.

It may be stored in the fridge for about a week.

Any extra granola may be stored in the freezer.

Delicious served with full fat greek style or plain yoghurt.


*Eventually you may find it is sweet enough without the rice malt syrup. If not then keep adding it.

Granola Complete