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Breakfast Crunch

Breakfast Crunch




1 cup sliced almonds

1 cup pumpkin seeds

½ cup of crushed macadamia nut fragments

½ cup unsweetened shredded coconut

½ cup coconut oil

½ cup raw honey

¼ cup maple syrup

1 cup natural, dried raisins/sultanas

1tsp of cinnamon

1 teaspoon salt




Preheat oven to 120 degrees (low and slow)


Warm he honey and coconut oil in an oven proof bowl til they are runny, then pour over the rest of the ingredients (except dried fruit) and mix well.


Spread evenly on a baking sheet and leave in the oven for as long as it takes for the mixture to harden and colour slightly (being careful not to have the oven too hot which will burn the edges) – 45mins or longer


Once to the desired crispiness, pull out of the oven and allow to cool, where it will harden up further, before mixing in the raisins.


This recipe could be prepared with a dehydrator, in which case you will keep the temperatures below 50 degrees and achieve a “raw” granola, and other soak nuts and seeds can be added.