Ingredients

• 1 1/2 cups buckwheat kernels
• 1 1/2 cups flaked coconut
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1 cup nuts, roughly chopped (Brazil, pecan, cashew, almond, macadamia)
• 1 tsp ground cinnamon
• 1 egg white, whisked
• 1/4 cup extra virgin olive
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Method

1. Preheat oven to 140°C and line two large baking trays with baking paper.
2. To a large mixing bowl, add the buckwheat, coconut, sunflower seeds, pumpkin seeds, nuts and cinnamon. Combine well.
3. In a separate smaller bowl, mix the egg white, olive oil, maple syrup and vanilla. Pour this mixture into the dry ingredients and combine until everything is well coated.
4. Spread the mixture evenly between the two trays. Bake for 25-30 minutes or until slightly golden, swapping the trays halfway through.
5. Leave the granola to cool completely before putting it into airtight jars.

This recipe was developed by Wollongong local Renee Jennings – prenatal dietitian and author of Nurture the Seed. Nurture the Seed is the ultimate nutrition guide for expecting mums.

It provides women with the knowledge to navigate the often-confusing prenatal nutrition guidelines and utilises evidence-based research. The book contains 35 nutritious recipes that are fuss-free, delicious and suitable for the whole family.