Autumn Granola

Warming, nutty, with a touch of ginger and cocoa nibs.

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Ingredients

• 200g Sprouted Oats

• 30g Omga Seeds

• 10g Pistachios

• 35g Almonds, Activated

• 10g Pecans, Activated

• 1/2 t Sea Salt

• 60g Crystalized Ginger, chopped

• 30g Cocoa Nibs

• 50g Butter, melted

• 80g Honey

• 80-100g Coffee, diluted with water

Directions

1. Pre-heat oven to 125˚C or 325˚F. Grease a baking sheet with butter.

2. In a large bowl add all your dry ingredients. Mix well.

3. Then pour the wet ingredients, adding about 80g of coffee at first. You want the mixture to soak up the liquid, not be too dry. Add more coffee if you need it.

4. Spread the granola evenly on the baking sheet, a thin layer.

5. Bake for 30 minutes. Using a wide flat metal spatula turn the granola over, flipping the bottom to the top. Do this several times until you have a crispy dry consistency. You can also test if it is dry enough by touch.

6. Take the sheet out of the oven and set aside to cool. Once cooled transfer to a tight lid jar. This will keep for several months in the pantry.

7. ENJOY! You can eat with milk, yogurt, ice cream, fruit, it makes for a great trail mix.