Homemade Granola

Method

1. Combine the flaxseeds, water, Lakanto syrup replacement and cornflour into a small blender and blend until smooth. Put this to the side. (Lakanto syrup replacement: gently heat Lakanto + 2 tbsp water + coconut oil until dissolved and syrupy.)
2. Preheat your oven to 140C.
3. In a small bowl combine the sunflower, pumpkin, sesame, oats and flaked almonds give these a gentle mix until they are evenly combined.
4. Take a medium sized baking tray with sides 30-40cm and place a piece of grease proof paper over it.
5. Pour the syrup mixture over the seed mix in the medium bowl and gently fold the wet mixture until it is completely incorporated.
6. Tip the mix onto the baking tray and flatten out place into the oven for approx. 20 minutes.
7. Remove the baking tray and start to break up the granola into chunks and place back into the oven for another 20 minutes or until golden (This can take longer depending on your oven).
8. When the granola is golden and crunchy remove it from the oven and allow it to cool, the granola should be dry and slightly sticky but not wet! If this has happened then turn the oven off and put the tray back in the oven and allow the residual heat of the oven help to dry the mix out. (1 hour)
9. Once completely cooled place the granola into an airtight container. Use within 7 days.