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Makes 1 1/2 cups granola crumb


1/4 cup pecans

1/2 cup rolled oats

1/4 cup shredded coconut

1/4 cup almonds

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 tablespoon coconut oil

1 tablespoon maple syrup


Preheat oven to 150C and line a baking tray with baking paper. Combine the pecans, rolled oats, shredded coconut, almonds and cinnamon in the BREVILLE Boss To Go milling attachment (or a high speed blender) and blitz for 8-10 seconds. Some of the nuts will remain whole. Transfer the mix to a stainless steel bowl. Place maple syrup and coconut oil in a small saucepan and melt on the stove over a low heat. Pour the liquid over the dry mix and mix well to combine. You may need to use your hands to ensure even coverage. Transfer to the lined baking tray and spread the mixture out evenly. Bake in the oven for 10 minutes and then toss the ingredients. Bake for a further 10 minutes or until golden. Remove from the oven and allow to cool. Store in a glass jar up to 3 weeks.


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