I made this one fine morning when living in LA. It kind of happened accidentally and it was a
massive hit – my husband couldn’t get over the way the granola transformed into caramel-like
pieces. This pairs so well with some fresh banana slices and a sprinkle of crushed walnuts.
MAKES about 3½ cups
PREP TIME: 40 minutes, including cooking and cooling
2 cups mixed seeds and nuts (I used pumpkin seeds, cashews, walnuts and fl aked almonds)
½ cup coconut flakes
1 teaspoon ground cinnamon
2 pinches of Celtic sea salt
4 medjool dates, pitted and fi nely chopped (optional)
1?3 cup virgin organic coconut oil, melted
2 tablespoons raw honey or maple syrup (optional)
½ banana, mashed
1 tablespoon coconut flour
thick Greek-style yoghurt, or almond or coconut milk, to serve
Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
Place the mixed seeds and nuts in a bowl. Stir in the coconut flakes, cinnamon, salt and dates (if using).
Pour the coconut oil over the mixture, then drizzle over the raw honey or maple syrup (if using). Stir
until well combined. Add the banana and mix with your hands so it coats the granola. Spread out evenly on the prepared tray and sprinkle the coconut flour over the top. Bake for 10 minutes.
Take out and stir the mixture, then bake for another 5–10 minutes or until golden.
Remove from the oven and allow the granola to cool for at least 10 minutes. Serve with yoghurt or your
choice of milk.
Recipe extracted from Living the Healthy Life by Jessica Sepel. Available 31st January, Macmillan Australia, RRP $39.99. You can buy the book here.
Preparation time: 15 minutes Cooking time: 25 minutes (plus 50 minutes chilling time) Makes: 6On January 10, 2014
Porridge is my favourite breakfast and in winter I eat it almost every day. This is the best version for weekday mornings as you soak the oats while you get...On February 12, 2016
MAKES 12On September 23, 2016
SERVES 8On September 5, 2013
These tarts are called pastéis de nata, or cream pastries, in their homeland of Portugal. They are notoriously difficult to make as the pastry requires a high temperature and the...On July 26, 2013
This is probably the most famous lentil dish coming out of India – yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chilli. It has...On June 12, 2015