- 125 g raw pecan nuts
- 125 g raw almonds
- 250 g gluten-free rolled oats
- 1 1/2 t ground cinnamon
- 1/2 cup agave syrup
- 1 t vanilla paste
- 1/2 cup macadamia oil
Place the nuts in a bowl, cover with warm filtered water and soak for 8 to 12 hours. Rinse well with cold water and dry spread out on kitchen paper (in the sun, if desired).
Preheat the oven to 180°C. Roughly chop the nuts and combine with the oats and cinnamon in a mixing bowl.
In a measuring cup, whisk together the agave syrup, vanilla paste and macadamia oil. Pour the oil-and-syrup mixture over the dry ingredients and mix well so that everything is evenly coated.
Line a large baking tray with tinfoil and spread the granola mixture in the tray. Bake for 15 minutes, stirring now and again to ensure that the mixture doesn't clump.
Remove from the oven, shake and stir, then allow to cool completely. It will crisp up as it cools. Store in an airtight container.
Free of wheat, dairy, eggs and cane sugar, this carb-friendly granola is made with agave syrup but this can be replaced in equal quantities with maple syrup or honey, if you prefer. Feel free to experiment with your own mix of nuts and seeds to make up the 250 g required for this recipe. Chopped dried fruit is best added to the mix just before serving as baking it with the granola results in really hard-to-chew bits, and adding it before transferring the granola to a storage jar will diminish the crunch factor.