Krystal’s tahini miso granola

Making great use of this week's focus ingredient – miso – this recipe was developed by @of.oat.and.earth (reproduced with permission)

Makes about 5 cups

Ingredients

½ cup raw cashews (roughly chopped)
½ cup raw macadamia nuts (roughly chopped)
½ cup rolled oats (GF)
1 cup coconut flakes
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
½ cup raw buckwheat groats
½ cup raw pistachios
⅓ cup maple syrup
⅓ cup well stirred tahini (hulled)
2 tablespoons white Shiro miso
2 tablespoons extra virgin olive oil
1 tablespoon vanilla extract
½ teaspoon ground cinnamon

Method

1. Preheat oven to 160˚C. Line a large oven tray with baking paper
2. In a large bowl, toss together the pistachios, cashews, macadamia nuts, coconut flakes, sunflower seeds, oats and buckwheat groats. In a medium bowl, whisk together the remaining ingredients until smooth. Pour wet ingredients into dry and toss together until the nuts/seeds are well coated.
3. Evenly spread the mixture all over the prepared baking tray. Bake the granola for 35 to 40 minutes, stirring every 10 to 15 minutes, until toasted and golden brown. Let the granola cool completely and store in airtight container, at room temperature, for up to three weeks.

All ingredients are available from Flame Tree Co-op