serves

8 portions

 

ingredients

60g sunflower seeds
60g pumpkin seeds
60g almonds
60g cocoa nibs
60g coconut flakes
60g ground flaxseed
2 tbsp sesame seeds
1 tbsp cinnamon
60g gluten free flour
3tbsp coconut oil (melted)
3tbsp maple syrup
120g gluten free oats
pinch salt

baked pears 

4 pears
1tbsp honey (or maple syrup)
1 tsp cinnamon

 

nutritional information

(per portion)
energy in kcal 488
fibre 11g
fat 30g, and of which saturates 13g
carbohydrates 36g, and of which sugars 14g
protein 12g
allergens tree nuts, milk, sesame seeds

method

  1. Pre-heat oven to 200C/180C fan/gas 6 and line two medium-sized baking trays with baking paper.
  2. Slice the pears into halves and remove the core. Place onto one of the baking trays and drizzle with the honey and cinnamon. Set aside.
  3. Mix all the dry granola ingredients into a big bowl, then stir in the melted coconut oil and maple syrup. Mix well, until everything is lightly coated. Evenly spread the granola mixture onto the second lined baking tray.
  4. Place both the pears and the granola into the oven for 30-35 mins. Stirring the granola halfway. Allow both to cool.
  5. Serve the granola and half a pear with a spoonful of kefir yoghurt and a handful of pomegranate seeds.

 

storage

Store baked pears in an airtight container in the fridge for up to 4 days.

Store granola in an airtight container at room temperature for up to 2 weeks.