This is the result of slow heat baking. Once it is golden, turn off the heat and allow to cool. It crisps up on cooling.
I make a breakfast mix using chia, coconut, hemp seeds, LSA, ground nigella, cinnamon, turmeric, and anything else that is in the pantry. It usually involves sultanas and chopped dates. A few scoops of this is soaked overnight in kefir. This is eaten at breakfast for a few days with additional kefir and some of this topper. If available there are berries or other fruit added. Lately I have been adding a tablespoon of marmalade. It’s just a phase, but wow, the flavour is great.
NUTTY GRANOLA TYPE BREAKFAST TOPPER
DRY INGREDIENTS
- 4 cups rolled oats
- 1 cup coconut flakes
- 1 cup flax seeds
- 1 cup raw nuts (eg. sliced almonds, chopped pecans,)
- 1 cup sunflower seeds,
- 1 cup pumpkin seeds
WET INGREDIENTS
– add all these to a jar, put on the lid, and shake to combine
- 1/3 cup sweetener (eg. honey, maple syrup)
- 1 tbs blackstrap molasses (optional), this is a strong flavour, don’t overdo it
- 1/3 cup fat (melted butter, light olive oil, melted coconut oil)
- 1 1/2 tsp vanilla
- 1 tbs cinnamon
- 1 tsp salt (Celtic is good)
- 2 egg whites
FINISHING
- 2 cups protein powder (optional)
METHOD
- Preheat oven to 120C
- Combine dry ingredients in a large bowl
- Combine wet ingredients by shaking in a jar
- Combine wet and dry ingredients. Do a taste test. Adjust to taste – more sweet, more fat etc.
- Spread on baking tray lined with a silicon sheet or baking paper
- Move the mix around with a spatula, after 30 minutes, trying to keep it in clumps.
- Bake until golden, approximately 60 minutes.
- After 60 minutes press the mix down to ensure clumps have formed
- Turn off the oven and leave to cool.
- When cool tip into a large bowl and add a couple of scoops of protein powder and stir together.
- Store in an airtight container.
The peanut butter protein powder sticks to the remaining oil and removes any stickiness