Ingredients

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• 200g Brazil Nuts

• 200g Macadamia

• 120g whole blanched almonds

• 80g almond flakes

• 50g Pepitas

• 50g sunflower seeds

• 75g coconut chips

• 100g sultanas

• 1/2 Cup maple syrup

 

Method

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1. Place the Brazil nuts, the whole almonds, the macadamia nuts and the seeds into a glass jar or container and soak over night

2. Place the flaked almonds in a separate jar (trust me, keeping them separate is importance) and soak them over night

3. Place the sultanas into another jar and soak over night

4. Drain and rise the sultanas and purée them in a food processor

5. Drain and the whole nuts and chop them into a chunky granola like texture in a food processor - make sure all the sultana purée is not in the food processor at this point

6. Drain and rinse the almond flakes

7. Place the chopped nuts, sultana purée coconut chips and almond flakes, into a large bowl and stir to combine

8. Gradually add the maple syrup and stir it through the nut mixture

9. Turn the oven onto it’s lowest setting (for us this is keep warm)

10. Put the granola mixture onto a baking tray as a thin layer- depending on how big your oven is you may need two or three, and leave for 24hrs to dry

11. Store in an air tight jar and enjoy!