Serves: 400g granola / 12 servings
2 cups rolled oats (240g) (amaranth is great gluten-free substitute)
1 cup shredded coconut (50g)
1 cup macadamias (130g)
1/2 cup vegan vanilla protein powder (45g) (I use WelleCo Nourishing Protein)
1/2 cup powdered sugar-free sweetener of choice (80g) (I use monk fruit sweetener)
1 tsp baking powder
Pinch salt (to taste)
200g apple puree
3 tbs almond butter or peanut butter, melted (60g)
1/8 cup maple syrup (50g) (optional, makes the granola crunch better)
1 tsp vanilla essence
2 tsp matcha powder
2.5 tsp of probiotic powder
Preheat the oven to 170 C / 340 F. Line a baking tray and set aside.
In a large bowl, mix all of the dry ingredients together, then add all the wet ingredients, and stir until the mixture is combined and moist.
Pour granola onto prepared baking pan and spread out evenly.
Bake granola for 10 minutes, then remove from the oven and stir. Return to the oven for an additional 10 minutes, or until golden brown. Remove from the oven, it will harden as it cools. Stir through matcha powder and probiotic powder. Store in an airtight container in the fridge for up to 2 weeks. Can also be stored in the freezer
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