Refined sugar and gluten-free, guilt-free and Banting friendly.
|3 cup||coconut — flakes|
|1/3 cup||pumpkin seeds|
|1/2 cup||pecan nuts|
|1/2 cup||almonds — raw|
|salt — just a pinch|
|1 1/2 tsp||matcha|
Preheat the oven to 160º C. Line a baking tray with parchment paper or foil. Place all the dry ingredients in a large bowl and mix through to combine.
To make the matcha syrup, place all the ingredients in a small ceramic or glass bowl and heat in the microwave for about 40 seconds or until the coconut oil is completely melted. Stir to combine until you have a smooth, sticky paste. Pour the matcha syrup over the coconut mixture and work through by hand to ensure the coconut flakes are well coated.
Transfer the mixture to the baking sheet and spread out evenly. Bake for about 20-25 minutes, turning over two or three times during the cooking time to prevent burning. The granola should be a deep golden brown.
Allow to cool completely on the tray before storing in an airtight container.