Dec's Crunch
I was so excited to stumble across this oat free granola recipe. It is seriously so yummy!
I love topping my chia seed pudding for some crunch or nibbling on a chunk for a snack.
Ingredients:
600 grams macadamia nuts
250 grams chopped almonds
250 grams slivered almonds
I love topping my chia seed pudding for some crunch or nibbling on a chunk for a snack.
Ingredients:
600 grams macadamia nuts
250 grams chopped almonds
250 grams slivered almonds
125 grams pine nuts
125 grams sunflower seeds
125 grams sunflower seeds
2 cups almond meal
3 tbsp cacao powder
1/2 cup coconut oil
3/4 cup rice malt syrup (or honey)
Method:
1. Preheat oven to 160oC and line a large, rimmed baking tray. I use our silicone baking mats which can be found here or use baking paper.
2. In a glass bowl, add rice malt syrup & coconut oil & heat in short bursts in a microwave to melt.
3. Combine all of the dry ingredients in a large bowl and pour over the liquid mixture.
4. Spread mixture across two large baking trays and bake for 20 mins.
5. Stir mixture, pop back in the oven and then check and cook in 5 min intervals until golden brown.
6. Allow mixture to cook and then pop it in an airtight container.
Recipe shared on Emily Skye's Instagram stories: https://www.instagram.com/emilyskyefit/
3 tbsp cacao powder
1/2 cup coconut oil
3/4 cup rice malt syrup (or honey)
Method:
1. Preheat oven to 160oC and line a large, rimmed baking tray. I use our silicone baking mats which can be found here or use baking paper.
2. In a glass bowl, add rice malt syrup & coconut oil & heat in short bursts in a microwave to melt.
3. Combine all of the dry ingredients in a large bowl and pour over the liquid mixture.
4. Spread mixture across two large baking trays and bake for 20 mins.
5. Stir mixture, pop back in the oven and then check and cook in 5 min intervals until golden brown.
6. Allow mixture to cook and then pop it in an airtight container.
Recipe shared on Emily Skye's Instagram stories: https://www.instagram.com/emilyskyefit/