Thursday, August 15, 2013

Home Made Granola #2 [Vegan & Sugar Free]

I made some granola earlier this year, however this time around it's all about making use of all the almost-finished items in my pantry.

The one unusual ingredient in this version is the inclusion of Ryvita Crispbread. Their crispy and crunchy texture makes them perfect for granola, adding bulk without the fat of nuts and seeds. 

Granola is something which you can enjoy all year-round. My favourite ways to enjoy granola are sprinkling some over yogurt or having a a serve along with a piece of fruit.

Always having some stashed away means you'll be less tempted to reach for a naughty snack. 

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4 Tbsp Hulled Hemp Seeds
40g Unsalted Cashews
50g Unsweetened Coconut Flakes
6 Ryvitas (crushed into small pieces)
30g Flaked Almonds
20g Chopped Peanuts
5 tsp Pureharvest Rice Malt Syrup
Cinnamon (as much or as little as you like)


Stick the rice syrup in the microwave for 10-20 seconds or until runny
Combine all ingredients in a bowl, pour over the rice syrup and stir well
Lay out on a tray covered in baking paper
Bake in the oven for 10-15 minutes or until nicely browned, you may need to stir the granola a couple of times to avoid it burning
Allow to cool before storing in an air-tight container

Makes 15 serves

Macros per 15g serve

100 calories
2.6g protein
6.6g fat
7g carbs
2.3g sugar
1.6g fibre

For something a little sweeter, consider buying these naturally sweetened dried cranberries from Vitacost and add it to the mix. 

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