GRANOLA WITH LIQUORICE AND GINGER

Of course you can spice up your breakfast with liquorice!

ANNELI ANDERSSON

Annelie Andersson runs the blog Blomster & Bakverk which is a delightful combination of baking, vegetarian recipes and gardening tips - all illustrated with beautiful pictures.

Blomster & Bakverk blomsterochbakverk anneliesblomsterochbakverk

INGREDIENTS

250 g (6 dl) oatmeal (or buckwheat flakes)
150 g (2,5 dl) coarsely chopped sweet almonds (or cashews)
45 g (1,5 dl) coconut flakes
2 tbsp black psyllium seed liquorice granules from Calabria or liquorice powder from Calabria
2 tsp ground ginger
160 g (1,75 dl) water
4 4 tbsp rapeseed oil
2 tbsp liquid honey
75 g (1,5 dl) dried cranberries
55 g (1 dl) pumpkin seeds

PREPARATION

1. Set the oven to 175 degrees.
2. Mix oatmeal, almonds, coconut, psyllium seeds, liquorice and ginger in a bowl.
3. Stir together water, oil and honey and drizzle over the dry mixture. Turn well so that everything is mixed.
4. Pour out onto a tray lined with baking paper and roast in the middle of the oven for approx. 20-30 minutes. Stir a couple of times so that it is roasted evenly.
5. Let the granola cool on the tray and then add cranberries and pumpkin seeds.
6. Stir and pour into a glass jar with a tight-fitting lid.

GRANOLA WITH LIQUORICE AND GINGER

of course you can spice up your breakfast with licorice!

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