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.
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.