Description

These crunchy ginger turmeric granola clusters are infused with orange and cinnamon flavour, so good! Plus made with nuts and buckwheat, they're naturally gluten-free!

Ingredients

Scale

WET MIX

1/4 cup of coconut oil

3 tbsp of organic maple syrup

Zest of 1 orange

Juice of half orange

1 tsp of cinnamon

1/2 tsp of turmeric

1/4 tsp of ginger

1/8 tsp of ground pepper

1 organic egg white beaten

DRY INGREDIENTS

1 cup of activated buckwheat

1 cup of cashews

1/2 cup of sunflower seeds

1/2 cup of pepitas

1 cup of coconut flakes

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Instructions

Preheat the oven to baking mode to 180 degrees Celsius
In a bowl, combine all the wet mix ingredients except the egg white with a whisk. Add the egg white and combine. In a large bowl, add all the dry ingredients.
Pour the wet mix over the dry ingredients, and combine well using a rubber spatula.
Lay a baking tray with baking paper, and pour the granola mix over it. Press down flat until is about 1 cm thick. Ensure is tightly packed in order to get clusters.
Bake in the oven for 20-25 minutes until is golden brown. Turn off the oven and leave the granola inside. Open the door for 5 minutes to let a bit of heat go. Close the door, and let it cool completely inside the oven.
Break into clusters and store in glass jars at room temperature.

Notes

Be mindful of the oven temperature & time. I use the baking mode top and bottom and 180 degree Celsius for 25 minutes. If you are unsure, go for a lower heat setting to be safe. Always check the oven after 15-20 minutes to make sure it’s roasting but not burning.
Let the granola cool down completely before breaking down the clusters. Otherwise they will be soft
Simplify this recipe following my notes above!
Store in an airtight lidded glass jar for up to 1 month. I promise it won't last that long though, it's too good!