Co­conut, turmeric and buck­wheat gra­nola

SERVES 4-6 // PREP TIME 15 MINS // COOK 30 MINS (PLUS COOL­ING) Pair trop­i­cal flavours with a boost of turmeric.

Gourmet Traveller (Australia) - - Con­tents -

Grain-free gra­nolas.

150 gm buck­i­nis (see note) 65 gm (⅓ cup) pepi­tas 150 gm (1 cup) cashew nuts, coarsely chopped 70 gm (½ cup) pis­ta­chio nuts, coarsely chopped 100 gm (2 cups) co­conut flakes 60 gm (3/4 cup) shred­ded co­conut 1 tsp ground turmeric

Finely grated zest of 1 orange 90 gm (¼ cup) raw honey 60 gm dried blue­ber­ries or cher­ries

Milk, nut milk or yo­ghurt, to serve 1 Pre­heat oven to 140°C. Com­bine buck­i­nis, pepi­tas, nuts and co­conut in a large bowl. Add turmeric, zest and honey, then stir to com­bine. Spread over two bak­ing trays lined with bak­ing paper and bake, swap­ping trays oc­ca­sion­ally, un­til golden (25-30 min­utes). Cool com­pletely (1 hour).

2 Stir through dried fruit and serve with milk, yo­ghurt or both. Gra­nola will keep in an air­tight con­tainer for 2 weeks.

Note Buck­i­nis (raw ac­ti­vated buck­wheat) are avail­able from select gro­cers.

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