Grain Free Coconut & Sour Cherry Granola

 I decided to do a half and half thing here but if fully roasted is your preference then double the amount of coconut oil, rice malt syrup and vanilla extract.  Otherwise simply split the completely mixed ingredients into two batches and roast one batch only based on the instructions below. By doing so you will have one cooked batch and one raw batch which you can mix together at the end.  If you can’t find sour cherries then substitute in whatever you have on hand.  Dried blueberries would also work quite nicely in here as well.  

Grain Free Coconut & Sour Cherry Granola

Makes approx 3 - 31/2 cups

2 cups coconut flakes

3/4 cups macadamia nuts, roughly chopped

1/4 cup sour cherries, roughly chopped

1/4 cup sliced almonds

1 Tbs chia seeds

1 Tbs hemp seeds

1 Tbs dried white mulberries (optional)

1 Tbs coconut oil

1 Tbs rice malt syrup

1 tsp vanilla extract

(double if roasting complete mixture)

To Prepare

Preheat oven to 165 degrees celcius (fan forced)

Combine all the above ingredients in a bowl

Divide the mix into two batches (if doing half cooked, half raw)

Combine the coconut oil, rice malt syrup and vanilla in a separate bowl

Then add this to one of the coconut batches

Mix well to combine and coat all the pieces

Spread out on a baking sheet lined with baking paper

Place in a pre heated oven and cook for 15 - 20 mins or until golden in colour

Stir regularly to ensure even cooking

Remove from the oven and allow to cool

Mix the cooked batch with the raw batch and store in an airtight container for up to one week