BANANA AND TAHINI GRANOLA
2.5 cups rolled oats, gluten free
1 cup raw almonds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
½ cup raw walnuts
⅓ cup flaxseeds
1 teaspoon ground cinnamon
2 bananas, very spotted and ripe
3 tablespoons of maple or agave syrup
2 tablespoons of tahini paste
1 tablespoon coconut oil
Preheat oven to 175’C
Mix all dry ingredients into a large mixing bowl.
Combine bananas, maple syrup, coconut oil, and tahini into a food processor – whizz
Take this banana mixture and pour into bowl with dry ingredients.
Stir until everything is well coated and spread evenly baking sheet lined with baking paper (or well greased)
Bake for 15 minutes, stir very well (if you don’t you’ll have large clusters), bake for another 10-15 minutes or until golden brown.
Let cool completely before you store the granola in an air-tight container at room temperature (will keep for weeks).