Citrus & Ginger Granola

Ingredients

1 Large Orange

½ (65g) cup icing sugar, sifted

1 cup (50g) coconut flakes

1 cup (95g) Jungle oats

1 cup (125g) oat flour or rice flour

½ tsp salt

¼ cup (50g) sugar

2 Laager Citrus & Ginger-flavoured Green Rooibos teabags

¼ cup boiling water

⅓ cup (75g) butter or coconut oil, melted

¼ cup (50g) honey

¼ cup (20g) Candied ginger or citrus peel

Dried orange slices

¾ cup (70 g) roughly chopped almonds

Method

1. Preheat the oven to 100 degrees C (80 degrees fan-forced). For the dried oranges, slice the orange in half lengthways. Cut slices of about 5mm thick and place on a prepared baking tray. Generously dust with icing sugar and leave in the oven for 2-3 hours or until fully dried out (but not browned). Once done, remove and set aside.
2. Preheat your oven to 150 degrees C (130 degrees fan-forced). Combine the dry ingredients together in a medium mixing bowl.
3. Break the teabags open and steep in boiling water for 5 minutes or until strong.
4. Combine the tea, butter (or coconut oil) and honey, stir into the dry ingredients until completely mixed through.
5. Press the granola mixture into a lined sheet tray and bake for 25-30 minutes or until the edges turn golden brown then flip over in one piece and bake for a further 20 minutes. Allow the granola to cool completely then break into chunks. Add the candied ginger or citrus peel, dried orange and almonds. Store in an airtight container.
6. Enjoy!