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Cranberry and macadamia granola

Maple syrup gives a lovely rich flavour and crunch to this luxurious wheat-free granola. Try runny honey as an alternative to the syrup.

Preparation time: 5 minutes
Cooking time: 25 minutes plus cooling - Serves 8

  • No refined sugar
  • Wheat free
  • Dairy free

Ingredients

250g jumbo oats
2 tbsp sunflower oil
3 tbsp maple syrup
1 egg white, beaten till frothy
50g dried cranberries
50g macadamia nuts, chopped roughly
30g pumpkin seeds

TO SERVE:
125g dairy-free coconut yoghurt
Handful of berries
More maple syrup (optional)

Method

1. Heat the oven to 180ºC/160ºC fan/gas mark 4.. Line a baking sheet with parchment. Put the oats in a bowl and add the oil, syrup and beaten egg white. Stir to coat, then spread over the parchment. Cook for 15 minutes.


2. Stir through the fruit, nuts and seeds and return to the oven for 10 more minutes until starting to turn golden. Leave to cool before storing in an airtight jar.


3. Serve with yoghurt, fresh berries and a drizzle more syrup if you like.


 

Apricot and almond biscotti

Takes 40 Minutes - Makes 12 biscotti

Apple and almond cake

Takes 1 hour 15 Minutes - Serves 10 cookies

 

Preparation time: 5 minutes
Cooking time: 25 minutes plus cooling - Serves 8

  • No refined sugar
  • Wheat free
  • Dairy free

Ingredients

250g jumbo oats
2 tbsp sunflower oil
3 tbsp maple syrup
1 egg white, beaten till frothy
50g dried cranberries
50g macadamia nuts, chopped roughly
30g pumpkin seeds

TO SERVE:
125g dairy-free coconut yoghurt
Handful of berries
More maple syrup (optional)