A great stand-by for breakfast in a hurry!

Ingredients

• 100 g pecans or walnuts
• 100g hazelnuts
• 100g whole almonds or sliced almonds
• 100g sunflower seeds
• 50g golden flax seeds
• 3 heaped tbsp coconut oil
• 3 tsp ground ginger
• 2 tsp ground cinnamon
• Pinch of allspice

Method

1. Pre-heat the oven to 160 degrees.
2. Put all the whole nuts in a plastic bag and break them up with a rolling pin, this way you don’t run the risk of reducing the whole batch to dust with an over zealous food processor.
3. Melt the coconut oil in a large frying pan add the spices and warm them for a moment.
4. To get the best from the golden flaxseeds grind them in a food processor or in a pestle and mortar before adding them to the mix. Good to do but not essential.
5. Add all the nuts and seeds and combine them carefully to coat everything in the spicy oil.
6. Keep them moving and toast them for a minute or two.
7. Transfer to an oven tray and bake for 5 minutes, take them out and stir them around as they will brown from the outside in, and bake for another 5 minutes.
8. Remove from oven and tip them out onto kitchen paper to cool.
9. When completely cooled transfer the granola to an airtight container where it should keep for 3 weeks.

Tip: A couple of tablespoons of this Granola is brilliant for breakfast on top of full fat greek yogurt with a few raspberries.