Ingredients

1½ cups shredded coconut

½ cup toasted macadamia nuts, roughly chopped

½ cup toasted sandalwood nuts, roughly chopped

1/8 cup chopped boab or 2 tbsp ground

1/8 cup pepitas

1/8 cup sunflower seeds

¼ cup cacao nibs

3 tbsp chia seeds

1 tbsp ground raw cacao

1 tbsp roasted ground wattleseed

1 tsp ground cinnamon myrtle

¼ cup coconut oil, melted

3 tbsp maple syrup

1 tbsp dried rose petals

Method

Preheat the oven to 150C. Line two baking trays with baking paper and set aside.

In a large bowl, thoroughly mix together all the dry ingredients except the rose petals and ground boab, if using. Then stir in the oil and maple syrup.

Place the granola on the two baking trays, spacing the ingredients evenly and not on top of each other. Bake for 10 to 15 minutes or until golden brown.

Remove from the oven and let cool completely. Stir through the rose petals, and ground boab if using. Store in an airtight jar for up to two weeks. Note that the oil may settle at the bottom of the jar.

Recipe and image supplied by Rebecca Sullivan and Damien Coulthard of Warndu.