1 1/2 cup of tiger nut flakes (use buckwheat flakes or rolled oats as well if you don’t have these on hand)
1/2 cup of sesame seeds
1/4 cup of pumpkin seeds
1/4 cup of hemp seeds
1 tsp of vanilla extract or powder
1 1/2 tsp of cinnamon
1 tsp of ground cardamom
1/2 tsp of salt
1/4 cup of cacao or carob powder (I used a blend of carob, cacao, beetroot, vanilla powders)
1 Tbl of maca or lucuma powder
2 Tbl of vanilla/ cacao plant based protein powder (optional but I loved the flavour it added and a bit of extra added nutrition)
1/4 cup of tahini
1/4 cup of maple/coconut/date syrup or other liquid sweetener of choice (I made a paste using juicy dried apricots and blending 1/2 C with 1 C of water)
1/4 cup of raisins/sultanas/dried cherries
1/4 cup of goji berries
1/4 cup of cacao nibs (could use chocolate chips as well)
Preheat the oven at 150 degrees and line a baking tray with parchment paper.
Combine the flakes and seeds in a large bowl.
Add the cinnamon, cardamom, salt, cacao/carob, maca and protein powders stirring to evenly coat.
In a separate bowl, whisk the tahini, sweetener and vanilla until well incorporated.
Pour in the dried ingredients bowl and mix until evenly coated and clumpy.
Spread evenly on the baking traybake.
Bake for 10 minutes, then remove from the oven, stir well and bake again for an additional 10 minutes, until golden and crispy.
Take the tray out of the oven and mix in the nibs and dried fruit stirring gently to incorporate.
Let cool completely before removing the granola from the baking tray, especially if you’d like bigger clusters.
Store in an airtight container and serve with milk, yogurt, smoothies, ice cream or enjoy by the handful!