Fig, date and cin­na­mon granola

donna hay - Fresh + Light - - News -

1 cup (200g) raw buck­wheat

1 cup (250ml) boil­ing wa­ter

¼ cup (50g) white chia seeds, plus ex­tra to serve ¼ cup (40g) sesame seeds

¼ cup (45g) golden lin­seeds (flaxseeds)

½ cup (50g) LSA+

½ cup (80g) sun­flower seeds

¼ cup (60ml) maple syrup, plus ex­tra to serve 1 tea­spoon ground cin­na­mon

2 ta­ble­spoons ex­tra vir­gin olive oil

1 cup (200g) dried figs, quar­tered

10 fresh dates (200g), pit­ted and chopped fresh figs, nat­u­ral Greek-style (thick) yoghurt and

al­mond milk, to serve Place the buck­wheat and wa­ter in a medium bowl and set aside for 30 min­utes to soak.

Pre­heat oven to 150°C (300°F). Drain the buck­wheat and place in a large bowl. Add the chia seeds, sesame seeds, lin­seeds, LSA, sun­flower seeds, maple syrup, cin­na­mon and oil, and mix to com­bine.

Spread the granola over 2 large bak­ing trays lined with non-stick bak­ing pa­per and cook, stir­ring oc­ca­sion­ally, for 30 min­utes. Add the dried fig and date and cook for a fur­ther 20 min­utes or un­til golden. Set aside to cool slightly. Serve with fresh figs, yoghurt, al­mond milk, ex­tra chia seeds and ex­tra maple syrup. SERVES 4.

+ LSA is a mix­ture of ground lin­seeds, sun­flower seeds and al­monds. Find it in the health food aisle of the su­per­mar­ket.

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