Saturday, November 15, 2014

Goji, Cranberry and Cacao Granola Crunch

Recently I've been making a point of always having some sort of crunchy baked granola in the pantry. My main man loves to grab a small bowl for a snack, I add it to his Complete Meal Bircher Muesli's and it's a great standby as a quick streusel on muffins or cakes. I've made this one a few times and I love that's it created with low GI ingredients except for the liquid sweetener which is quite minimal and full of goodness. 

From what I've read the low GI ingredients such as the nuts and seeds are said to help lower the GI of the finished product. Plus the addition of cinnamon known to help regulate insulin to help control diabetes to me it's a bit a superfood granola. It's great to create delicious food that satisfies all the senses while feeding and nourishing us as well. Having a  positive and happy attitude when eating must help us to retain the vitamins, minerals, phytonutrients and amino acids as we digest. Or am just an idealist. Mind over matter, I'm sure it works. 

I just has a thought. What a great little gift this would make up if you packaged it into a nice bag or jar and tied it up with twine or ribbon for Christmas. That's given me another thought. I need to make a Christmas Granola.. Watch this space!! I'm onto and will share with you when its done. 

 Goji, Cranberry and Cacao Granola Crunch

Makes: 1 large jar


½ cup almonds
½ cup sunflower seeds
½ cup pepitas
½ cup chia seeds
½ cup flaxseeds
½ cup goji berries
½ cup dried cranberries
½ cup cacao nibs
1 cup dried coconut
1/2 cup coconut sugar - optional 
2 tbs maca
1 tbs mesquite
1 tbs ground cinnamon
4 tbs honey, agave or maple syrup for vegan, or rice syrup for low fructose (not paleo)
3 tbs coconut oil

  1. Preheat oven to 150 degrees Celsius and line a baking tray with baking paper.
  2. Add almonds, sunflower seeds, pepitas, chia and flax to a blender and blend until coarse and all the same size then pour into large mixing bowl.
  3. Add the goji berries, cranberries, cacao nibs and coconut to the same blender and do the same making sure that you don’t over blend and make it sticky. You want then to all be the same size similar to the nuts and seeds. Pour into the mixing bowl with the nuts and seeds.
  4. Add the coconut sugar, maca, mesquite and cinnamon to the bowl and stir thoroughly to combine then add the melted coconut oil and sweetener.
  5. Mix with a spoon and then your fingers to make sure that everything is coated in the honey and oil. Pour onto the baking tray and bake for 20 minutes. Give it a gentle stir half way through the redistribute the mix and ensure that the outside bits don’t get burned.
  6. Crumble it up while warm so that when it cools you have small chunks, leave some big ones as they make great little snacks. Store in an airtight container in the fridge or pantry. 

Warning! Tends to yell at you from the Pantry!! EAT ME! 



  1. Thank you for this delicious and healthy recipe!

    Britt Hansen



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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