Cranberry, blueberry and almond granola

Granola is my desert island meal, my last meal, the meal I eat almost every day and never seem to get sick of. I have it for breakfast, I have it for dessert, and I have it any and all other times of the day or night. I change it up, different nuts, seeds and fruits, but the fundamentals stay the same - why would you change perfection?

It's deliciously crunchy, just slightly sweet, and warmly spiced. This recipe is REALLY forgiving, you can make it to suit your tastes, and also to suit what you have (or don't have) in your pantry. And it's grain-free, possibly paleo, and most certainly vegan.

So here it is, the recipe to end all recipes... my granola!

Try this:

Ingredients

1 cup of nuts of your choice (I like a combo)

1/3 cup of sunflower seeds

1/3 cup of pumpkin seeds

1/4 cup ground linseeds

1 cup coconut (I like thread coconut)

1/4 cup nut butter (anyone you like)

1/2 cup ground almonds

2/3 cup of dried fruit, chopped e.g. cranberries, blueberries (or just use what you like)

Good For has a great selection of dried fruit

3 Tbsp coconut oil

2 Tbsp maple syrup

1/2 tsp vanilla paste

1 tsp cinnamon

A pinch of salt

Method

Heat oven to 150c, and line a baking tray with paper. Blend nuts in a food processor to desired consistency in short bursts (you want some chunks, not powder!). Pour into a large bowl and add the three kinds of seeds and the coconut. Give a good stir to combine.

In a separate bowl, mix the nut butter and the grounds almonds until it forms clumps.

In a small pot gently melt the coconut oil with the maple syrup, vanilla, cinnamon and salt. Set aside to cool slightly, then add to the nut and seed mixture stirring well to ensure it's all coated in the oil. Spread out onto the lined baking tray, then add the almond crumble over the top in clumps and bake for 20 minutes.

Add the chopped fruit, and bake for a further 10-15 minutes. It should be golden brown and crunchy, but if the fruit is starting to brown too much take it out earlier if you need to.

Important granola tips!!!!!

Tip #1: DO NOT TOUCH IT as it cools. Leave it (covered with a tea towel if it stops you from picking at it) to cool down completely... this is the ONLY way to ensure you get maximum granola chunks! Once it's completely cooled, gently transfer it to an airtight container, being careful not to break up the chunks, and use it up within 10-12 days.

Tip #2 - it keeps really well in the freezer. Crunchy, fresh and (nearly) ready to eat... because none of the ingredients freeze up all that much. Just take a portion out, make yourself a coffee, add some fresh fruit and yoghurt, and in the few minutes it's taken you to do all that, it will have defrosted and be ready to eat!