Ingredients

• 100g Pumpkin Seeds
• 100g Sunflower Seeds
• 60g Almonds
• 60g Hazelnuts
• 60g Pecans
• 50g Pistachios
• 250g Whole Oats
• 50g Cacao Nibs
• 180g Golden Sultanas
• 180g Dried Cranberries
• 150g Maple Syrup
• 50g Coconut Oil
• 1 packet Fresh As Raspberry Powder
• 1 packet Fresh As Raspberry Whole

1. Coarsely chop nuts.
2. Roast seeds and nuts at 180°C for 12 minutes.
3. Remove from the oven and place in a bowl with the oats.
4. Add the coconut oil and maple syrup to a pot and bring to a rolling boil. 
5. Add the coconut oil and maple syrup to a pot and bring to a rolling boil.
6. Remove from the oven and place in a bowl with the oats.
7. Add the coconut oil and maple syrup to a pot and bring to a rolling boil. Remove from heat.
8. Pour the maple/oil mixture over the nut/seed mixture and stir until well combined.
9. Add the cranberries and sultanas, then bake in the oven for 10 minutes at 180°C (until golden).
10. Remove from the oven and cool slightly.
11. Sprinkle over the raspberry powder and combine well. Fold in the whole raspberries.

Yoghurt Espuma

Ingredients

• 900g Plain Yoghurt
• 100g Full Cream
• 50g Maple Syrup
• 50g Sugar
• 20g Fresh As° Raspberry Powder 

1. Combine all ingredients in a bowl.
2. Pour into a cream whipper, charge and shake.

Mixture will keep 4-5 days in the refrigerator.

To Serve

Spoon granola into a bowl and top with yoghurt espuma.

Variations

• Fresh As Passionfruit Powder with Fresh As Mango Pieces.
• Fresh As Plum Powder with Fresh As Plum Slice.