这是一个美味的，不含麸质的脆麦片，grain free,nut free and refined sugar free. It's delicious in so many ways,serve it with some rice or almond milk,top it with fruit,yoghurt,or enjoy it on top of smoothies (my favourite way) or you can eat it on it's own as a yummy and crunchy snack.
This granola is high in protein and healthy fats from all the different kinds of seeds,椰子片和椰子油。
它很快通过将原料混合在一起，coating it with melted coconut oil,肉桂和糙米麦芽糖浆有一点甜味，使其更丰富，增加了坚果的味道，then baking it.
- 2 cups pumpkin seeds
- 2 cups sunflower seeds
- 1 cup sesame seeds
- 3 cups coconut flakes
- 1/2 cup coconut oil
- 1/2 cup brown rice malt syrup (could use maple syrup or honey)
1.把烤箱预热到180摄氏度。Add pumpkin and sunflower seeds into a food processor and pulse for 10-15 seconds until coarsely chopped,leaving some seeds whole.把这种混合物和芝麻一起倒，椰子薄片，醋栗，肉桂和海盐放在一个大碗里，放在一边。
2.Add coconut oil and brown rice malt syrup together in a small saucepan.中火加热直到融化的椰子油。Mix to combine.
三。Pour the coconut and syrup mixture over the seed mixture and stir to combine well!！
4。将格兰诺拉混合料均匀地倒入准备好的烤盘上。Pop it into the oven and bake for 40-45 minutes until golden brown,每15-20分钟抛掷一次。
5。Once it's to your desired crunchiness (I sometimes like to leave mine for 50-55 minutes),让格兰诺拉完全冷却，然后轻轻地把格兰诺拉打碎。Store in an airtight container for a 3-4 weeks (if it last's that long!）
Natalie Brady的食谱，from 澳门金莎游戏场Natalie Brady Nutrition ©