My preferred breakfast on trail and at home. A mix of nuts and seeds which can be consumed with hot or cold milk (or alternative) depending on the season.

Ingredients

• 1 cup Blanched Almonds
• 1 cup Brazil nuts
• 1 cup Coconut flakes
• 1 cup Pecans
• 1 cup Pumpkin seeds
  
• 1/2 cup Hemp Seeds
• 1/2 cup Psyllium Husk
• 4 tbsp Stevia
• 2 large Egg white
• 1/2 cup (melted) Ghee
  
• 1 tsp cinnamon
• 1 tsp Himalayan Salt
  
• 2 tsp coconut creamer and 2dl (hot) water as milk alternative.
  

Instructions

1. Preheat the oven to 165C.
2. Line a large baking sheet(s) – approx 30cm x 45cm with baking paper
3. Place almonds, brazil nuts and pecans in a plastic bag and gently beat/crush with rolling pin (alternatively pulse in a blender) to ensure that the nuts remain in large pieces
4. Place coconut flakes and pumpkin seeds in a plastic bag and gently beat/crush with rolling pin (alternatively pulse in a blender) to ensure that they remain in larger pieces
5. Add all the nuts, seeds and flakes into a bowl with the salt, flavouring (cinnamon etc), hemp seeds, psylium husk and stevia and mix thoroughly.
6. Whisk the egg white and melted ghee in a small bowl, and pour into the nuts and seeds and mix until everything is coated evenly.
7. Place the nut mixture onto the baking sheet and form into a thin rectangle approx 3/4cm thick.
8. Bake for 15-18 minutes until lightly browned
9. Leave to cool completely. The granola will firm up as it cools down.
10. Break the granola into bite-size pieces and store in an airtight container.
    

Download as a PDF

Macro-nutrient Breakdown