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Pecan Cluster Granola by Indy Power
This homemade granola by Indy Power is deliciously indulgent!
Serves 8|Takes 25 minutes
INGREDIENTS:
75g Flahavan’s oats
100g of pecans
70g mixed seeds
30g ground flaxseed
45ml maple syrup
40g of coconut sugar
45ml melted coconut oil
75g cashew butter
Pinch of sea salt
METHOD:
Preheat the oven to 180°C.
Roughly chop the pecans, I like to do half finely chopped and half in bigger chunks.
In a large bowl, mix together the pecans, mixed seeds, ground flaxseeds, gluten free oats, coconut sugar and a pinch of sea salt.
Pour in the maple syrup and melted coconut oil and mix well.
Add the cashew butter and use an electric whisk to whisk it all together really well.
Spread the mixture out onto a roasting tray lined with baking paper and use the back of spoon to smooth it out. Pop it in the oven to bake for about 12-14 minutes, tossing once in the middle, until golden.
Leave to cool completely before breaking up into clusters and storing in an airtight container.
