Miso, Tahini and Manuka Granola

Recipe by Magdalena Roze

Serves: Makes 4 cups

Ingredients

Dry

1 cup oats

1 cup mixed nuts, chopped (almonds, pecans, cashews)

1 cup mixed seeds (hemp, sunflower and pepita)

1/4 cup buckwheat

1/4 cup dessicated coconut

Wet

½ cup coconut oil

½ cup Manuka Honey

1/3 cup white tahini

2 tablespoons white miso

2 teaspoons vanilla extract

METHOD

Preheat the oven to 150 degrees and line the baking tray with baking paper. Place dry ingredients into a bowl and mix to combine.

Now put all wet ingredients into a small saucepan over low heat, and use a whisk to mix until all lumps are removed and it is smooth. Remove from heat, and pour over dry ingredients stirring to ensure everything is evenly coated.

Now transfer onto the prepared baking tray, spreading it out to ensure that it's nice and even. Bake in the oven for 20–25mins until golden brown, giving the granola a gentle mix after 10 minutes. You may notice that it browns around the edges more than the centre, if so gently rearrange and push the less golden bits to the edge and place the browner parts into the centre.

Be careful not to mix again until it's completely cool to retain the clusters. Keep an eye on the time to make sure it doesn't burn, so remove it sooner if it colours up quickly or leave for a little longer if need be.

Enjoy!

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