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Kiwifruit Coconut Granola


  • 1 cup chopped raw almonds
  • 1 cup chopped raw walnuts
  • 1/2 cup pepitas
  • 4 tbsp chia seeds
  • 1/2 cup cooked Quinoa
  • 1 cup shredded coconut
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup raw honey
  • 1/2 tsp coconut extract
  • 2 SunGold kiwi fruit, peeled, halved and sliced thin

A day ahead, dehydrate kiwi fruit in a dehydrator for 18 hours or in the oven on low heat until dehydrated. Fresh kiwifruit baked with the granola can burn. Alternatively, you may serve the baked granola with fresh sliced kiwifruit if desired.

The next day preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix together all the dry ingredients except kiwi fruit.

In a small bowl, whisk together melted coconut oil, honey and extract. Pour over the dry ingredients and stir to coat. Spread the granola in a flat even layer on the prepared sheet. Bake for 30-35 minutes, stirring halfway through. Remove from oven and allow to cool completely in the pan. Stir in the dehydrated kiwi fruit and store in an airtight container in your pantry, for up to two weeks.

Recipe contributed by Christina Bauer of Eat, Drink, Be Healthy.

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