INGREDIENTS

• 180g almond meal
• 80g shredded coconut
• 100ml rice malt syrup
• 1 egg, lightly beaten
• 1 cup (250ml) coconut oil, melted, cooled
• 2 titanium-strength gelatine leaves
• 2 cups (500ml) coconut cream
• 2 cups (200g) raw cacao powder, plus 1 tsp extra to dust

strawberry chia jam

• 250g strawberries, hulled, chopped
• 1/2 cup (125ml) rice malt syrup
• 1 tsp vanilla bean paste
• 1/4 cup (40g) white chia seeds

This nutty, seedy mix makes an excellent breakfast, especially with the stewed rhubarb (recipe follows) and a spoonful of coconut yoghurt. It can also be used as a dessert topping - sprinkled over the stewed fruit with a scoop of ice cream or fresh cream - or packaged into small bags and taken with you for snacking on when out walking.

Ingredients

• 150g each: brazil nuts, natural almonds and walnut pieces
• 15 0 g pumpkin seeds 100g sunfl ower seeds 50g chia seeds
• 50g sesame seeds 150g   honey
• 50g  maple syrup
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon 1teaspo on vanilla extract
• 1 orange, finely grated zest 60g gro und almonds 100gcoconut chips
• 1/3 c up freeze-dried raspberries

Method
Heat oven to 140°C. Line 2 oven trays with baking paper.
Combine the brazil nuts, almonds, walnuts and all the seeds in a large bowl. Gently heat together honey, maple syrup, olive oil, cinnamon, vanilla and orange zest,   stirring   until  combined.
Pour over nut mixture and stir until completely coated.
Spread  mixture  thinly over trays and bake 30 minutes, stirring once or twice.

Take from oven and add half the ground  almonds to each   tray,  tossing to coat mixture. Return to oven for 10 minutes then add half the coconut chips to each tray and  toss once again.
Cook for a further 5-10 minutes - granola is ready when the nuts are crisp and golden.
​
Take from oven and allow to cool, tossing mixture with your hands once or twice to break granola into clusters. Once cool, add freeze-dried raspberries.

Store granola in an airtight contain er. It will keep for several weeks
​(longer if in the fridge). Makes about 10 cups or 20 serves

​Ingredients

• 1 cup raspberries, fresh or frozen.
• 2 tablespoons water.
• 1 tablespoon rice malt syrup.
• 2 tablespoons chia seeds.

Directions

1. Throw all the ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine. 
2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes. 
3. Store in an airtight container in the fridge for 1 week.