i quit sugar

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m e t h o d

Preheat the oven to 250˚F and line a baking tray with baking paper. Combine all the ingredients, then spread evenly on the tray. Bake for 15–20 minutes, until golden, turning halfway through the cooking time. I like to bake mine until quite dark—the darker it is, the crunchier. Remove from the oven and allow to cool, then eat while it’s still crispy.

va r i at i o n s

If you wish to add rolled oats, toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup.

To make chocolate granola clusters, mix in ½ cup raw cacao powder and 2 tablespoons cacao nibs with the rest of the ingredients before baking. Place the clusters on top of coconut yogurt as a dessert!

i n g r e d i e n t s

3 cups unsweetened coconut flakes

2 cups almonds, cashews, pecans, walnuts,

pumpkin seeds (preferably sprouted; see page 59),

roughly chopped (you can use either one type

or a mixture)

2 tablespoons chia seeds

1 teaspoon ground cinnamon (optional)

5–7 tablespoons coconut oil or butter, melted

3 tablespoons brown rice syrup (optional)

m a k e s 5 c u p s

Coco-Nutty GranolaThe brown rice syrup in this recipe is optional—I personally don’t sweeten my granola at all. Perhaps make half a batch with the syrup, half without, and see what you like.

I like to eat this granola with yogurt—nice and chunky.

Wils_9780804186087_3p_01_r1.indd 76 12/4/13 11:38 AM