Apple and pecan quinoa granola

SERVES 4-6 // PREP TIME 15 MINS // COOK 30 MINS (PLUS COOLING) A hint of cinnamon and rich maple shines in this tempting blend.

150 gm (1 cup) sunflower seeds 1½ tbsp golden flaxseed 120 gm (1 cup) pecans, coarsely chopped

80 gm (1/2 cup) almonds

15 gm puffed quinoa

¾ tsp ground cinnamon

90 gm (¼ cup) maple syrup 50 gm dried banana

30 gm (1/2 cup) dried apple, diced 30 gm goji berries

Milk, nut milk or yoghurt, to serve 1 Preheat oven to 140°C. Combine sunflower seeds, flaxseed, nuts and quinoa in a large bowl. Add cinnamon and maple syrup and stir to combine. Spread over two baking trays lined with baking paper and bake, swapping trays occasionally, until granola is golden (25-30 minutes). Cool completely (1 hour).

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

Add sweetness to the mix with honey, maple syrup or rice-malt syrup.

Granolas Cereal bowl from Third Drawer Down (used throughout). Sheet pan from Williams Sonoma. All other props stylist’s own. Stockists p152.