Products used in this recipe - Alg Rainbow Seaweed Flakes
Makes 2 cupsIngredients
1 cup (100g) rolled oats
1 cup (100g) walnuts (raw, chopped)
½ cup (10g) puffed brown rice
2 tbsp chia seed
2 tbsp pumpkin seed
2 tbsp coconut flakes
1 tbsp dried cranberries
1 tsp miso powder/miso paste
1 tbsp Alg Rainbow Seaweed Flakes / Bush Tucker
¼ cup water
2 tbsp olive oil
2 tbsp rice malt syrup
Steps
- Preheat oven to 160°C.
- Soak chia seeds in water. This will act as the binder for the granola.
- Combine rolled oats, puffed brown rice, seaweed flakes, walnuts in a large mixing bowl.
- Pour olive oil and rice malt syrup into the large bowl and mix well.
- The chia seeds should have formed gel. Gently stir so that the oats and nuts stick to the chia seeds and form clumps.
- Spread granola evenly on a baking tray (29cm x 22cm x 3cm) and press it slightly to make it compact.
- Bake for 20 minutes or until lightly golden brown. Stir once in between for even browning.
- Add seeds, coconut flakes and miso powder/paste. Bake for another 10 minutes or until golden brown.
- Remove from the oven and top with dried cranberries.
- Allow to cool completely, about 2 hours, before storing in an airtight container.