Date and Apricot Granola

• Jerry Sargeant
• May 2, 2018

Makes 1.5kg worth of granola (in its dry
state)

INGREDIENTS:

• 4 Tablespoons of cold pressed rapeseed oil
• 100ml of coconut blossom nectar/agave or
  maple syrup
• 2 teaspoons of vanilla paste
• 600g of rolled oats/gluten free oats
• 50g of sunflower seeds
• 50g of desiccated coconut
• 50g of pumpkin seeds
• 100g chopped or flaked almonds
• 75g of chopped dried apricots
• 75g of chopped pitted dates
• 75g of Raisins

METHOD:

• Pre heat your oven to 160oc .
• In a large mixing bowl weigh out your oats,
  desiccated coconut, almonds, sunflower
  seeds and pumpkin seeds.
• Mix this dry mix well so that all of your
  ingredients are evenly spread in the mix.
• In a separate small bowl add your coconut
  blossom nectar (or which ever you are
  using), then mix this well with your rapeseed
  oil and vanilla paste
• Drizzle this liquid mix evenly across the
  whole of your dry mix in the larger bowl
• With your hands mix these two together
  trying to make sure that you get the wet mix
  into every oat and that it is fully incorporated
• Line two baking trays with non-stick baking
  parchment and then spread this mix between
  the trays making sure it is as thinly spread as
  possible.
• Bake on 160oc for 15 minutes
• Take out of the oven and mix well with a
  spatula trying to turn it over as such and
  mixing the outsides to the middle and the
  middle to the outsides making sure it bakes
  evenly and none of it is cooking faster than
  other parts. (this will depend on your oven)
• Bake for a further 15 minutes of until golden
  brown, which ever is first
• Whilst the mix is in the oven chop your dates
  and apricots and mix evenly with the raisins.
• Take your trays out of the oven and split your
  dry fruit mix between the two
• Bake for a further 5 minutes
• Take out of the oven and allow to cool
• Either enjoy straight away once it has cooled
  or place into your jars/ containers to keep for
  another day.