Gourmet Traveller (Australia)

Gingerbrea­d granola

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Prep time 10 mins, cook 30 mins (plus cooling) Serves 4

90 gm (1 cup) rolled oats

10 gm (½ cup) puffed brown rice (see note) 10 gm (½ cup) puffed quinoa (see note) 5 gm (½ cup) puffed buckwheat (see note) 50 gm (¼ cup) pepitas

30 gm (¼ cup) flaked almonds

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground cloves

1 tsp brown sugar

70 gm manuka honey, plus extra to serve 2 tbsp organic coconut oil

Vanilla-bean yoghurt, milk, stewed fruit, and edible flowers, to serve

1 Preheat oven to 150C. Mix grains, seeds, nuts, spices and sugar in a large bowl. Warm honey and coconut oil in a small saucepan over low heat until melted and just warmed. Stir thoroughly into dry mixture, spread on a large tray lined with baking paper, and bake, stirring every 10 minutes, until golden brown (25-30 minutes). Cool and store in an airtight container.

2 Serve granola with yoghurt, a splash of milk, stewed fruit, flowers and a drizzle of honey.

Note Puffed brown rice, quinoa and buckwheat are available from select supermarke­ts.

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