‘Pina Colada’ Almond & Coconut Granola (GF)

PREP TIME: 20mins

COOKING TIME: 40mins

‘Pina Colada’ Almond & Coconut Granola. I have been making this granola for years, pic on the right. This is a Adre’s Kitchen classic and one of our bestsellers when I was still delivering food. The notes of toasted coconut, coconut oil, nuts and dates fells like eating sunshine on a plate! Salted Maple Buckwheat granola (left) to follow. 

Serving Suggestion:

You can blitz the almonds and cashews in a food processor or roughly cut by hand. You can replace the nuts with any nut you have, although I feel walnuts are on the bitter side. Nuts are pricey, so feel free to add a cup of oats if you want to stretch the granola. 

What you'll need:

A food processor

Makes 1 large jar. The granola makes the perfect gift.

Ingredients:

  • 1 Cup Almonds
  • 1 Cup Cashews
  • 1 Cup Sunflower Seeds
  • 1 Cup Pumpkin Seeds
  • 1 Cup Coconut Flakes
  • 1 Cup Desiccated Coconut
  • 1 Cup Dates, pitted
  • 1 Cup Oats (opt)
  • 1/2 Cup Linseed
  • 1/4 Cup Coconut Oil
  • 2 tbpsn Honey/Maple Syrup
  • pinch of salt

Method:

  1. Preheat oven to 180c. If the dates are on the hard side, soak in a small amount of boiling water for 30min. In a food processor blitz nuts to a rough chop (we like big pieces!).
  2. Remove into a very large bowl. Add the drained dates or soft dates with a few tablespoons of water and blitz to a soft paste. 
  3. In a small saucepan heat the coconut oil and honey/maple syrup until melted and add a small pinch of salt (opt). 
  4. Add the seeds and coconut to the chopped nuts and mix. Add the date mixture and the coconut oil and stir. Have a taste and adjust the sweetness to your liking by adding more honey or maple syrup. 
  5. Spread the mixture evenly on two roasting trays, making sure the mixture is in one layer. Bake in the oven, turning the mixture every 15min or so to prevent burning.  Scoop from the outside – towards the middle. Checking every 5min when nearly golden. Once golden remove from the oven. 
  6. The mixture will firm up as it cools down. If it’s a rainy day, I switch off the oven, wait till the oven cools to 100c and leave both trays in the oven to dry out. 

Kitchen Notes:

Cute story, we had friends fly out from London to race in the Argus only to be cancelled by the wind (remember that?), our friend Tom said, oh well Adre at least I got to eat your granola. He is a fan! 

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