Amaranth granola

I am so in love with this granola! What turned out wonderful was the combination of carob powder with maple syrup, cinnamon and then adding crunchy, healthy and tasty popped amaranth. I'm not a fan of carob and prefer chocolate, but in baking, wow, carob usually doesn't let me down. I thought I'd try it out in this granola. I knew it could turn out to be a failure recipe but was really pleased with the result! Happy smile for today:)



1 cup (100 g) oatmeal
1 cup (100 g) oat flakes
1/3 cup (50 g) sunflower seeds
1/4 cup (30 g) pumpkin seeds
1/4 cup (50 g) amaranth
1/3 cup (25 g) grated coconut
2 cups (80 g) cornflakes
handful salty toasted almonds
1/8 teaspoon salt
2 teaspoons carob powder
1 teaspoon cinnamon
1 tablespoon organic canola oil
2 tablespoons maple syrup (grade C)
2 or 3 handfuls raisins
3 tablespoons Linwoods mix (see picture below)



Place the amaranth in a dry pan and turn on the heat. Watch the amaranth carefully while the pan heats up. As soon as the amaranth starts to change colour and pop, throw the amaranth in a bowl. You have to work fast here because the amaranth can burn quickly and important is that they only need to be lightly toasted. This doesn't take more than four minutes.

Chop the almonds. Place the almonds, salt, cinnamon, carob, amaranth, cornflakes, coconut, oats and seeds in a bowl. Mix in the oil and maple syrup with two (salad) spoons. You may have to sieve the carob powder if it is in clumps.

Now place the granola on a baking tray which is lined with parchment paper or a silicone mat. Bake the granola in an oven of 180 C/356 F for 15 minutes. Take the granola out of the oven half way through baking to give the granola a good turn with the spoons. Make sure nothing burns while baking. Remove out of the oven as soon as the granola is ready and place the granola back into the bowl and let it cool. Add and mix in the raisins and Linwoods mix. Enjoy the granola with a vegan milk like soy, rice or other milk.