An­cient grain gra­nola with berry yo­gurt & driz­zle

Irish Daily Mail - YOU - - SPECIAL REPORT -

IN­GRE­DI­ENTS 200g raw (not toasted) buck­wheat, or quinoa flakes, or mil­let flakes or jumbo oat flakes (use one or a mix­ture – I used 100g buck­wheat + 50g quinoa + 50g mil­let) 4 tbsp pump­kin seeds 4 tbsp sun­flower seeds 4 tbsp se­same seeds 1-2 tsp ground cin­na­mon 200g roughly chopped Brazil nuts or chopped al­monds or hazel­nuts or pecan nuts 3 tbsp co­conut oil 250g cooked & pureed sweet potato 4 tbsp maple syrup TOP­PINGS Nat­u­ral yo­gurt, berries, Udo’s Oil METHOD 1. Mix all dry in­gre­di­ents in a large bowl. Mas­sage in the co­conut oil, sweet potato puree and maple syrup – this re­sults in a ‘wet­tish’ mix­ture. You can squeeze part of it into clus­ters for a crunchier gra­nola. Trans­fer to parch­ment-lined tray and toast in oven at 140C for 35-40 min­utes. Stir oc­ca­sion­ally. Re­move from oven and leave to cool. 2. Store in an air­tight con­tainer for up to 3-4 weeks. 3. To serve: Pour gra­nola into break­fast bowl, add yo­ghurt, berries and a good driz­zle of Udo’s Oil.

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