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Nutty, vanilla/cinnamon toasted muesli (gluten free)

7/6/2015

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Here's a nutty, crunchy granola recipe baked in coconut oil and sweetened with dates. Serve this sugar-free recipe as a snack or for breakfast. Serve it with almond, cashew, oat or rice milk topped with coconut yoghurt and lots of fruit. 
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INGREDIENTS
  • 2 cups rolled rice (or rolled quinoa) - you can get these from the bulk store or health store
  • 1 cup raw pepitas (pumpkin seeds)
  • 1 cup shredded coconut (unsweetened)
  • 1 cup chopped almonds
  • 2 cups chopped pecans
  • 20 dates, chopped
  • 1/2 cup coconut oil, melted
  • 1/4 cup peanut butter
  • 2 teaspoons cinnamon
  • 3 teaspoons vanilla
  • dash of salt (optional)

INSTRUCTIONS
  1. Preheat the oven to 150 degrees Celsius.
  2. Mix all of the dry ingredients together in a large bowl.
  3. In a blender, add the coconut oil, peanut butter, cinnamon, vanilla and salt (if none of the nuts are salted, I recommend a dash of salt). Stir well.
  4. Pour the liquid mixture over the dry mixture and stir to combine and evenly coat.
  5. Spread the granola on a baking sheet and bake for 20 minutes. Stir, then bake an additional 5 minutes.
  6. Allow the granola to cool completely, then store it in an airtight container.
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    Clean, plant based recipes for EVERYONE :) And some research thrown in for good measure. 


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