Perfectly crunchy hazelnut granola sweetened naturally with pure maple syrup. Serve with chilled plant-milk and low sugar fruits for an easy and delicious breakfast. Yields about 6 ½ cups, one serving has been calculated as ½ cup.
Pulse the whole almonds and hazelnuts together until just broken up.
Combine all dry ingredients in a large mixing bowl.
Combine all wet ingredients, whisk together well, then pour over the dry ingredients, mixing well to combine.
Spread the mixture over a baking tray and place on the lowest or middle rack of the oven, fan bake at 135˚C / 275˚F for about 25 minutes. Toss the mixture half way through the baking time, and ensure it doesn't burn. Allow to cool entirely then store in a glass jar.
Notes
Swap the nuts for seeds such as sunflower, pumpkin, hemp if desired
Aside from currants, mulberries, dried apricots and figs would be lovely
Puffed quinoa can be subbed for millet or buckwheat - both are gluten free
Stick to a 1/2 cup serving size as this is a nutrient-dense recipe
Serve with chilled plant-milk, and low sugar fruits such as berries, kiwifruit and papaya