Prep time 20 minutes, Cook time 10 minutes,
Makes roughly 1 litre container
120g (1 cup) Lupin Flakes
10g (1 cup) puffed buckwheat
25g (1 cup) puffed brown rice
70g (½ cup) pepitas
65g (½ cup) slivered almonds
1 orange, zest and juice (about 100ml)
45g (¼ cup) coconut sugar
100g (⅓ cup) rice malt syrup
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp coconut oil (optional)
50g (⅓ cup) dried apricots, chopped
50g (⅓ cup) dried barberries, inca berries or cranberries
- Preheat oven to 180°C.
- Combine Lupin Flake, puffed buckwheat, puffed brown rice, pepitas, slivered almonds, cinnamon and orange zest and mix to combine.
- Combine orange juice, vanilla, rice malt syrup, coconut sugar (and coconut oil if using) in a small saucepan. Cook on medium heat, stirring frequently, until sugar has dissolved. Pour syrup over dry ingredients and mix well to make sure syrup is evenly distributed.
- Line one or two baking trays with paper and spread mixture evenly across the paper so granola is in a single layer. Bake for 10-15 minutes. While granola is baking, check every 3-5 minutes and stirring to bring edges into the middle to stop burning.
- Remove from oven and add apricots and barberries or cranberries. Cook completely before storing in an airtight container.
Barberries have a beautiful tart flavour and are making their way onto supermarket shelves. If you can’t source them use cranberries.
This recipe works with or without coconut oil, adding the oil helps the ingredients to cluster.