Nothing gets you up and moving in the morning like this crunchy and delicious bowl of granola! This super healthy grain-free, sugar-free and dairy-free recipe is packed with the natural goodness and protein of nuts and seeds and the blood sugar balancing properties of cinnamon – guaranteed to keep you going until lunch time.
Sweet potato puree
- 4 sweet potatoes, peeled and roughly chopped
- 2 tbsp olive oil
- pinch of salt
- 1 cup ground almonds
- 1½ cup sliced almonds
- 1 cup chia seeds
- 1 cup unsweetened coconut flakes
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp flaxseed ground
- 1 cup pecans, chopped
- ½ cup (60g) coconut oil , melted
- 1 tbsp vanilla extract
- pinch of sea salt
- 1 cup sweet potato puree
- 2 tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sweet potato purée, preheat oven to 200°C / 400°F / Gas Mark 6. Rub the sweet potato chunks with olive oil and salt and bake in the oven until tender – about 30-35 minutes.
Once cooked, purée with a hand blender (or mash well by hand) and leave to cool. Once cool, store in one-cup batches (in zip-lock bags or containers) in the freezer.
To make the granola, preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper/ baking sheet. In a large bowl combine coconut flakes, almonds, nuts and seeds. In a blender, combine the sweet potato puree, coconut oil and cinnamon. Add the puree to the dry ingredients and stir until dry ingredients are thoroughly coated. Spread the granola in a thin layer on the baking sheet. Cook for 40 minutes stirring occasionally to prevent burning.
You can serve with coconut or almond milk with toppings of apple and cinnamon, nut butter, berries and coconut yoghurt.
Recipe from nutritionist Angelique Panagos.
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