Healthy 'greenola' granola with kale and spirulina

Name: greenola granola
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 8
Cuisine: Australian
Ingredients: 1/3 (100g) bunch green kale; 1/2 teaspoon coconut oil, melted; 2 teaspoons ground cinnamon; 1 cup (140g) sunflower seeds; 1/3 cup (55g) white chia seeds; 1 1/2 cup (300g) pepitas (pumpkin seed kernels); 1 cup (140g) slivered almonds; 1 cup (170g) raw buckwheat; 3 teaspoons spirulina powder; 1 teaspoon pure vanilla extract; 1/4 cup (60ml) melted coconut oil, extra; 1/4 cup (60ml) pure maple syrup

Set yourself up for long-lasting energy and a nutrient boost with this nut and seed granola, supercharged with mineral-rich kale and spirulina.

Sep 12, 2018 1:15am

Serves 8
5 mins preparation
35 mins cooking

Ingredients

1/3 (100g) bunch green kale
1/2 teaspoon coconut oil, melted
2 teaspoons ground cinnamon
1 cup (140g) sunflower seeds
1/3 cup (55g) white chia seeds
1 1/2 cup (300g) pepitas (pumpkin seed kernels)
1 cup (140g) slivered almonds
1 cup (170g) raw buckwheat
3 teaspoons spirulina powder
1 teaspoon pure vanilla extract
1/4 cup (60ml) melted coconut oil, extra
1/4 cup (60ml) pure maple syrup

Method

1
Preheat oven to 180°C/350°F. Line three large oven trays with baking paper.
2
Tear kale leaves from stems; discard stems. Place kale on one oven tray, drizzle with coconut oil and sprinkle with 1 teaspoon of the cinnamon; massage oil and cinnamon into kale. Bake kale for 15 minutes, stirring halfway through, or until crisp. When cool enough to handle, using your hands, crush kale finely.
3
Meanwhile, place seeds, almonds and buckwheat in a large bowl; sprinkle with spirulina and remaining cinnamon. Stir vanilla into extra coconut oil, drizzle over seed mixture with maple syrup; toss to coat. Spread mixture evenly over remaining oven trays.