Roasted granola

Thank you to my favourite Australian magazine, delicious. as while reading the June issue I stumbled across the ‘Australian Flavours’ story on The Grounds in Alexandria, Sydney.

The Grounds is a recently opened industrial chic space set in a former pie factory which is a cafe providing house-roasted coffee, freshly baked bread and pastries and kitchen garden all in one. I miss brunch and coffee at places like this back home in Sydney, although I’m sure it won’t be going anywhere for a while.

I had to make the ‘roasted granola’ on page 88 from their recipe selection published which I adapted slightly with a more Canadian influence. I substituted sunflower oil for an organic virgin coconut oil to increase the flavour and health benefits. I prefer to use all organic products so the apricot was darker dried unsulphured apricots I also used half the amount of walnuts, no pepitas just sunflower seeds and more maple syrup and a little Fraser Valley blueberry honey. It was an easy transportable and sustaining breakfast we could enjoy at the cabin on Pender Island which was received well by all. This recipe will become one of my favourites.

Roasted Granola (makes about 15 serves).

Ingredients

1/2 cup (35g) shredded coconut

1/2 cup (125ml) virgin coconut oil

40g unsalted butter (I used Fraser Valley butter)

1/4 cup maple syrup

1 Tablespoon Fraser Valley blueberry honey

1 tsp ground cinnamon

500g rolled oats

1/2 cup sunflower seeds (recipe also calls for 1/2 cup of pepitas)

1 cup (160g) almonds

1/2 cup (100g) walnuts, halved

1/2 cup (85g) raisins

1/2 cup (110g) dried apricot, thinly sliced

Method

1. Preheat oven to 266 F / 130 C. Stir in coconut, oil, butter, syrup, honey and cinnamon in a small saucepan over low heat for a few minutes until combined.

2. Scatter oats, seeds and nuts on a baking tray and pour over syrup, stirring well to coat.

3. Roast for 1 hour, stirring every 15 minutes. Add fruit and cook for a further 30 minutes or until crisp. Remove and cool. Store in an airtight container for up to 1 month.

Serving suggestion:- Taeberries and creamy yoghurt.  I discovered Taeberries at the local farmer’s markets on Pender Island, a blackberry-raspberry cross (similar to Loganberry). They are high in vitamin C and fibre and are a tangy sweet flavour.

Next, I will try to do Pender Island justice by writing about our weekend away at our friends’ cabin.

Enjoy!

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