One of the most delicious ice cream toppings has got to be homemade granola – not only does it add that satisfying crunch to your daily scoop of dairy-free deliciousness, but most importantly it legitimises ice cream as an acceptable, nutritious breakfast. And we’re all for that!!
The great thing about making your own granola is that you can keep it free from all the things you don’t want (refined sugar, palm oil etc) and add in all your fave nuts and seeds.
This is our recipe, which can obviously be tweaked according to taste and preference.
Oven at 140C. While heating, pop a deep baking tin in, containing 2 tablespoons coconut oil, 2 tablespoons maple syrup, a pinch of sea salt, a dessert spoon of malt extract (optional, but creates the most amazing clusters!) and a teaspoon of molasses (ditto).
As it melts, stir it up and when fully melted add some oats and your fave seeds and chopped nuts and stir until coated. We used sunflower and pumpkin seeds, and cashew, brazil, pecan and almond nuts. Add a sprinkling of cinnamon if you wish.
Pop it back in the oven for about 15-20 mins, stirring occasionally, until gently browned. Stir in coconut chips if you wish. Leave in the tin to cool, then store in an airtight jar. Resist the urge to nibble on throughout the day – although good luck with that!