--- Ingredients ---

• 1 cup (100g) quinoa flakes
• ½ cup (60g) walnuts
• ½ cup (70g) sunflower seeds
• ½ cup (40g) unsweetened coconut shavings
• ¼ cup (25g) crushed golden flaxseed 
• ¼ cup (35g) macadamia nuts 
• ¼ cup (60g) maple syrup
• 3 tablespoons (40g) virgin coconut oil 
• 1 teaspoon (4g) vanilla extract 
• ¼ teaspoon sea salt

--- Instructions ---

1. Preheat oven to 180^oC (350^oF).
2. Toss quinoa flakes, walnuts, sunflower seeds, coconut, flaxseed and macadamia nuts on a rimmed baking tray.
3. Toast in the oven for 10-15 minutes, stirring once or twice until the coconut is golden brown.
4. Decrease oven temperature to 150^oC (300^oF).
5. Place the quinoa flakes mixture into a large mixing bowl.
6. Mix the maple syrup, coconut oil, vanilla and salt in a separate bowl and then pour over the quinoa mixture until it is uniformly coated.
7. Spread the mixture onto a rimmed baking tray.
8. Bake for 20-25 minutes, until it turns golden brown.
9. Remove from the oven and allow to cool.

The granola can keep in an airtight container for up to three weeks.