I love making a batch of this on the weekends. You can eat it for brekky or as a ‘trail mix’ snack. It’s full of amazing energy-boosting nutrients. It was also published in the September issue of Women’s Health magazine. Photo: Sean Calitz.

  2 tbsp freshly grated ginger 1/3 cup desiccated coconut 2/3 cup coconut flakes 1 cup almonds, chopped 1/3 cup macadamia, chopped 1/3 cup pumpkin seeds 1 cup dates, chopped Pinch ground cinnamon Pinch ground nutmeg ½ cup raisins (optional) ½ cup coconut oil

1/ Preheat oven to 180 ° C. 2/ Mix all the ingredients together in a large bowl, making sure that the coconut oil coats evenly. 3/ Spread the mixture onto a baking-paper-lined baking tray and bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool. Pop this mixture into a large sealable container, or divide it into five zip-lock bags. Breakfast sorted for the week? Hell yeah!

[Author: Amy] [Category: breakfast, dairy-free, food, gluten-free, granola, recipe]