Crunchy Maca Granola
I love working with foods that are fresh, full of vitality and colour, I adore pouring over ingredients as to their health giving properties, how they combine, where best to obtain them. Two things I am prioritising at the moment is the health of my fourteen year old granddaughter ‘Becca’ who has just begun exploring a vegetarian diet and also in general any understanding I can gain on adrenal health and the immune system. One lady I admire greatly for her knowledge and joy of food preparation is ‘Trinity’ from ‘Trinity’s Conscious Kitchen’ and today I am making one of this dear lady’s recipes jam packed with nutrient dense goodness. I like this recipe because it uses Maca which is a rich, dense source of vitamins, minerals, enzymes, amino acids and antioxidants. Also great for thyroid health, (being careful not to over consume as can then be detrimental).
I like to use pure organic oats and source them in bulk from Amazon shopping. The sunflower seeds I partially blitz to make them more digestible though this is not a necessity, but the flax seeds will need to be ground or the goodness they contain will not be imparted.
- 200g ground oats. This can be pre-ground oatmeal or simply oats blitzed in a food processor or grinder.
- 100g rolled oats.
- 50g dessicated coconut.
- 50g sunflower seeds.
- 2 tablespoons of ground flaxseed.
- 2 tablespoons of ground cinnamon.
- 1/2 teaspoon of ground ginger.
- 3 tablespoons of maca.
- 100ml coconut oil ( melted gently over a low heat).
- 100ml rice syrup.
- 2 teaspoons of almond essence. ( I used extract and added a tad less as extracts tend to be stronger than essence, my understanding is essences are often synthetic and used for flavour over the beneficial properties of pure extracts).
- Handful of sundried raisins (optional).
Preheat oven to gas mark 4 (180C/350F). Melt the coconut oil if solid. Grind 200g of oats in a grinder or food processor or use pre-ground oatmeal. Mix all ingredients together (except the raisins which are added at the end) combining thoroughly. Turn out into a large oven proof dish and press down with the back of a wooden spoon, pop into the oven. After 25 minutes take the dish out of the oven and use a spoon to break up the granola, then press the mixture down again compacting it in the dish. Pop back into the oven and bake for a further ten minutes before taking out to cool. Allow the granola to cool thoroughly before adding raisins. Store in an airtight jar.
I do love making large dishes to put on the table for the family to enjoy together, this recipe will serve six adults generously.