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Breakfast: Lemon, Coconut and Sunflower Seed Granola
The perfect breakfast: lemon, coconut and sunflower seed granola recipe with a picture and simple step-by-step instructions.
Liquid ingredients:
- 4 tbsp Coconut oil
- 2 tbsp Maple syrup
- 3 tbsp Coconut blossom syrup
- 2 Pc. Lemons, the juice of them
- 4 drops Lemon flavor
Dry ingredients:
- 100 g Buckwheat grains
- 80 g Sunflower seeds
- 50 g Quinoa flakes
- 50 g Puffed quinoa
- 100 g Desiccated coconut
- 100 g Oatmeal
Additionally:
- Lemon zest of the two lemons
- 50 g Coconut chips
- Mix the liquid ingredients in a small saucepan and heat gently. Mix the dry ingredients in a bowl and pour the liquid on top. Mix everything well and spread on a baking sheet lined with baking paper. Form small sprinkles with your hands.
- Bake in the preheated oven at 180 degrees on the middle rack for about 7 minutes. Turn the spatula carefully so that the edges don’t get too brown. After another 7 minutes, take it out and spread the lemon zest and coconut chips over it. Mix briefly. Bake in the oven for another 10-15 minutes, turning once between meals.
- Take the granola out of the oven and let it cool down completely … this creates the crispy effect. If you like, you can stir in a handful of raisins or other chopped dried fruit just before the end of the baking time.
- I like to eat the granola pure as a snack in between meals or as a normal muesli with milk, in yoghurt or use it as a topping for cakes or to roll in for energy balls.
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