Activated chai spiced gluten free granola
Why don’t we use baking paper?
Because we love our silicone baking mats! And it is better for the environment, which is great!
They are flexible, nothing sticks to them (I mean absolutely nothing, not even honey), made out of food grade silicone and fibreglass, cost effective and most importably reusable.
They are about $10 per sheet but once purchased your baking paper usage almost completely stops. The only thing with silicone is that if you are trying to make something really crispy (browning) you will need to use baking paper. The only time I don’t use it is when baking potato chips. Otherwise silicone all the way, 100%.
Save yourself some money, reduce waste, help the environment and get yourself some silicon baking mats!
This granola is gluten free :)
Bowls for soaking
A dehydrator OR an oven with 2 large baking trays lined with silicone mats or baking paper
Large mixing bowl
An air-tight container for storing
We recommend to always use organic
100g raw almonds
50g of hazelnuts
100g sunflower seeds
100g dried figs
About 1/2-1 cup of raw honey (depending on how sweet you like it)
1/2 cup of coconut oil
1/2 tsp turmeric powder
1/2 tsp ground cinnamon
1/2 tsp vanilla powder or paste
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
Pinch of celtic salt
Soak nuts and seeds separately in water overnight.
Rinse, drain and dry well. Using a clean tea towel, pat them down to make sure they are very dry.
Melt the coconut oil on the stove (on low heat) and add spices, salt and the raw honey.
Coat all soaked ingredients in this liquid mix.
Spread evenly on baking trays lined with silicon or baking paper and dehydrate in oven overnight on the lowest fan forced setting. Keep door slightly open. I like to use a small bowl to keep it open about 2-3cm.
Remove and leave to cool completely. Add chopped figs and dates.
Optional - serve with blueberries and homemade almond milk.
Store in the fridge in an air-tight container
“ this is my gran, her name is Ola ”