Chai-Spiced Nutty Granola (Alkaline, GF)
Ingredients
Scale
- 1 cup almonds, roughly chopped
- 1 cup walnuts, roughly chopped
- 3/4 cup pecans, roughly chopped
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1/2 cup cashews, roughly chopped
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/3 cup rice malt syrup
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 160°C/320°F. Line a large baking tray with parchment paper.
- In a large mixing bowl, combine the roughly chopped almonds, walnuts, and pecans, along with the sunflower seeds, pumpkin seeds, and cashews.
- In a small bowl, mix together the cinnamon, ginger, cardamom, and allspice until well combined. Add the spice mixture to the nut mixture and toss to evenly coat.
- In a separate small bowl, whisk together the rice malt syrup and vanilla extract until smooth. Pour the mixture over the nut mixture and stir until all the nuts and seeds are coated.
- Transfer the mixture to the prepared baking tray and spread it out in an even layer. Bake for 20-25 minutes, stirring once halfway through, until golden brown and fragrant.
- Remove from the oven and let cool completely on the tray. Once cool, break the granola into clusters.