Ingredients Dry Mix

60g / 2 tblspns rice malt syrup

60g / 2 tblspns coconut oil

50g / 2 tblspns rapadura sugar

1 tspn lemon juice

70g / 1/2 cup Seriously Great Granola

1/2 tspn cinnamon

1/2 tspn ground ginger

Method

Blitz the Seriously Great Granola in a blender or food processor to resemble almond meal. It should be crumbly so don’t blend it too much or it will form a paste. Weigh out 50g of the granola meal, mix in the cinnamon and ground ginger and set aside. The reason more Seriously Great Granola is being blitzed is some of it gets left behind on blades and the bowl or cup so life is easier if it’s done this way. Any leftover granola meal can be sprinkled on fruit or yogurt or mixed in with the granola next time you eat it.

Measure or weigh directly into a small saucepan, the rice malt syrup, coconut oil and rapadura sugar. Heat on low and once sugar starts dissolving begin to stir. The coconut oil tends to stay separate and that’s okay. Continue to heat until almost boiling, stirring occasionally.

Take off heat and stir in lemon juice, then granola meal mix that had been set aside. Stir really well.

Drop rounded teaspoonfuls onto baking paper lined cookie trays, allowing plenty of room for spreading. 3 - 4 per tray is about right. Flatten with the palm of your hand and smooth out to about a 5cm circle.

Bake at 180 degrees Celsius for up to 7 minutes, til golden brown and looking like a large lattice wafer. Depending on your oven this time can vary so it is best to do one tray, watch it closely, then for remaining trays set the timer according to how long the first tray took. They become overdone very quickly so best to follow this process.

Have ready an upturned muffin tray or some glasses upside down to use as moulds.

Once cooked, quickly cut the baking paper so you have individual wafers and being careful, as they are really hot, lift one piece of baking paper and turn over, wafer side down, onto muffin tin or glass and peel back the paper. The wafer will droop over the sides and you can gently help it to your desired cup shape by carefully moulding it with your fingers. It’s best doing one tray at a time otherwise the wafers can harden before shaped into cups. If this happens, put tray back into the oven just long enough to soften. The granola cups firm up pretty quickly once moulded so they can be removed before the next tray is ready.

When cold the granola cups can be stored in an airtight container for at least a week. Keep out of the fridge or they will go soft. Before serving, fill each granola cup with diced fruit of your choice (strawberries and blueberries always look amazing), dollop on your favourite yoghurt and sprinkle over lots of Seriously Great Granola.

Best dessert ever! That is if you haven’t already eaten it for breakfast.

Serves 16

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