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vegan pistachio cake recipe

Mansfield Park

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vegan crunchy granola with fair ingredients
Crunchy Granola

320 g fine rolled oats

200 g nuts of your choice

100 g coconut chips

18 g (1 tbsp) coconut blossom sugar

5 g (1/2 tsp) salt

1 tbsp cinnamon

85 g coconut oil

210 g (2/3 cup) agave syrup

110 g water

1 tsp vanilla paste

Preheat the oven to 150°C and line two baking trays with parchment paper. Place the oats and nuts in a large mixing bowl.

Add the remaining ingredients to a saucepan and heat over medium heat until the coconut oil has melted. Whisk well or use a hand blender, then pour the mixture over the oats and nuts. Mix until everything is coated and let the mixture sit for a few minutes until the oats have absorbed all the liquids.

Spread the mixture evenly across the prepared baking trays and bake for 20 minutes. Then scrape any nuts or pieces that have already browned into the center so that everything browns evenly. Continue baking in 10-minute intervals until the granola is dry and evenly golden brown. Depending on your oven, this may take up to 1 hour.

Allow the granola to cool completely on the baking trays.

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