Matcha Ginger Granola
Love matcha and ginger? Combine them together to. make this Matcha Ginger Granola - a crunchy, scrumptious and indulgent kind of granola to have with milk or yogurt for breakfast, as a nutritious snack or as a textured topping to add to a porridge or smoothie bowl.
Ingredients:
230g old fashioned oats
35g unsalted rice crackers
60g hemp seeds
55g pumpkin seeds
25g black sesame seeds
60g + 25g goji berries
40g + 20g toasted coconut shreds
25g ground flaxseed
65ml water
24g ginger root, grated
75ml raw honey
25ml coconut oil
About ⅛ tsp of fine Himalayan salt
10g, 1 ½ tbsp ceremonial grade matcha powder
Directions:
Preheat oven to 375˚F.
In a large bowl, crush the rice crackers to small pieces and combine with oats, hemp seeds, and pumpkin seeds. Then set aside
In another bowl, combine the ground flaxseed and water to form a thick and sticky consistency. Then add in the grated ginger, honey, coconut oil, salt and matcha powder. Combine well until the mixture is homogenous and turns a deep green color.
Add the matcha mixture to the dry mix and combine well until the dry mixture is well coated. Stir in 60g of the goji berries and 40g of the shredded coconut and combine well.
Transfer the granola mix to a large parchment-lined and press down well using the back of a spoon to about a 1/4 inch thickness.
Then bake for 15 to 20 minutes until the top layer(s) are golden and crisp.
Gently transfer the parchment paper with granola on it to a cooling rack to cool down completely.
Break up any large pieces of granola and store them in a dry and air-tight container.
Keep the Matcha Ginger Granola in the fridge for maximum freshness and pair with your favorite milk to have it for breakfast or a snack or as a topping to brighten up any sweet meal.
