4tablespoonslight olive oil or coconut oil(melted)
5tablespoonsmaple syrup or honey
25g(¼ cup) desiccated coconut
115g(¾ cup) raisins
Pre-heat the oven to 150°C (300F).
Place everything from the cashews to the brazil nuts into a food processor and pulse seven or eight times until you have large and medium sized chunks of nuts with very few whole nuts remaining.
Line a large baking sheet with baking parchment. Tip in the pulsed nuts, seeds, cinnamon, salt, oil, maple syrup or honey and vanilla extract. Toss together with your hands then place the baking sheet into the pre-heated oven.
After 10 minutes, stir the granola and return to the oven for 10 more minutes.
Now add the desiccated coconut to the granola and toss to combine. Return to the oven for a further ten minutes.
Sprinkle over the raisins (do not toss) and return to the oven for a final five minutes.
Remove the granola from the oven, leave to cool completely then store in an air tight container.
If you want to add oats to your granola then feel free to remove up to 2 cups of any nuts and replace with the same volume of oats. The oats will not need whizzing in the food processor.
Feel free to change up the nuts. Use just a few varieties if you only have those in or swap some of them for a different variety entirely. I tend not to use peanuts as I find their flavour dominating. I also find that the Brazil nuts stand out, so I would not choose to use more that ¼ cup of these.
If the nuts seem to be browning too quickly, turn the oven down slightly. I’ve never had this problem, but ovens do vary and burnt nuts are not nice.
If you want clusters in your granola then be sure to leave it to cool completely before stirring it.