Cashew, Fig and Vanilla Toasted Coconut Granola
| 10 |
15 |
475 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
10 min |
4
|
Ingredients
|
1 cup
|
Cashew nuts, roasted
|
|
2 tbsp
|
Flaxseed meal (ground)
|
|
1/2 cup
|
Coconut flakes, unsweetened
|
|
1/4 cup hulled
|
Sunflower seeds
|
|
1 tsp
|
Cinnamon
|
|
2 tbsp
|
Vanilla bean paste
(about 2 pods' worth)
|
|
1 pinch
|
Salt
|
|
2 tbsp
|
Coconut oil
|
|
1 tbsp
|
Maple syrup, pure
(optional)
|
|
6 fig
|
Figs, dried
(finely chopped)
|
Instructions
Mix cashews, coconut flakes, sunflower seeds, ground flaxseed, cinnamon, vanilla and salt together.
Drizzle over coconut oil and maple syrup and stir through.
Toast on a coconut-oil-greased tray for 10 minutes at 180°C, stirring the mix around once or twice during cooking to toast evenly
Add in figs.
Store in a jar in the fridge for up to 2 weeks.
Serve with almond or coconut milk, or on top of yogurt.
Notes:
Submitted by Chantelle Marie
Nutrition Facts
Per Portion
Calories
475
Calories from fat
321
Calories from saturated fat
135
Total Fat
36 g
Saturated Fat
15.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
7.3 g
Monounsaturated Fat
11.2 g
Cholesterol
0
Sodium
49 mg
Potassium
403 mg
Total Carbohydrate
33 g
Dietary Fiber
5.8 g
Sugars
15.8 g
Protein
8.8 g
Dietary servings
Per Portion
| Fruit |
0.3 |
| Meat Alternative |
1.4 |
Energy sources
Meal Type(s)
