Nutty Granola Maple Vanilla

$2.95$29.40

  • Fruit free
  • Almonds, pecans, macadamias
  • Protein rich flaxseed
  • Roasted coconut

A crunchy, nutty breakfast offering that is savoured from the first mouthful to the bottom of the bowl. This delicious medley of premium nuts, coconut, super grains and seeds is baked with a drizzle of maple syrup and a hint of vanilla. Sprinkle on yoghurt or serve with milk. We’ve created the perfect mix of natural and organic ingredients.

1kg Pack450g Pack45g Sachet
Clear
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Product Description

Nutritional Information

Servings per 1kg pack: 22
Servings per 450g pack: 10
Serving size: 45g

Servings per 45g Satchet: 1
Serving size: 45g

Per 35gPer 45gPer 100g
Energy672kj
161cal
864kj
207cal
1920kj
459cal
Protein5.0g6.4g14.3g
Fat Total7.4g9.5g21.2g
     saturated2.6g3.4g7.5g
     trans0g0g0g
     polyunsaturated1.5g2.0g4.4g
     monounsaturated3.3g4.2g9.3g
Cholesterol0mg0mg0mg
Carbohydrate Total16.6g21.3g47.4g
     sugar3.0g3.9g8.6g
Dietary Fibre3.8g4.9g10.9g
Sodium4.2mg5.4mg12.0mg
Ingredients & Allergens
Ingredients

Rolled oats, coconut (10%), nuts (9%) (macadamias, almonds, pecans), organic milled golden flaxseed (7%), organic tapioca, pumpkin kernels, puffed rice, honey, macadamia oil, maple syrup (4%), sunflower kernels, oat bran, natural vanilla extract (2%), cinnamon.

Allergens

Tree nuts, cereals containing gluten

Recipe: Nutty Granola Chocolate Chip Cookies

Ingredients

  • 125g/4oz unsalted butterGranola Cookies
  • 200g/7oz quality dark chocolate
  • 250g/9oz Brookfarm Gluten Free Muesli
  • 4 large eggs 225g/8oz caster sugar

Method

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.

Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.

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