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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

MANGO, MACADAMIA & COCONUT GRANOLA

Like all smoothie lovers, who enjoy a bowl with fruit most mornings, I crave a topping with texture, to contrast with the cool silky sensation of eating spoonful after spoonful. Have you, like me, found that only homemade granola reigns supreme as the perfect accompaniment? 

In summer, I usually choose dried mango for my granola to replicate a youthful memory of eating juicy dripping mangos, and add macadamia nuts as there’s little else to beat the taste of a freshly picked, cracked nut. How true that we often seek to relive moments of our past, only to find it is never the same. When autumn and winter creeps coldly in each morning, as I stand by the kitchen bench eating in the dark, I like sweet apples and pecans or peaches and crunchy hazelnuts in my granola. 

In the recipe, I’ve written use 1 cup of dried fruit and 1 cup of nuts, and in case you’re interested, I fancy these combos:

Mangoes + macadamia nuts

Peaches + hazelnuts

Cranberries + walnuts

Apples + pecans

Cherries + almonds

If you’re on the quest for crisp and clumpy granola, the answer’s simple. Blitz a portion of rolled oats making oat flour to mix with rolled oats and buckwheat puffs, use both a dry and liquid sweetener and use a very large spatula to turn the granola halfway through the baking. I found my huge spatula from a barbeque section, of all places. Be warned, your hubs might find out it’s really good to snack on. Even Dara likes it as a treat!

Health benefits:

·       One cup of rolled oats gives you 6 grams of protein and 4 grams of dietary fibre known to help lower levels of cholesterol. A cup will provide 70% of the mineral manganese, a mineral that helps in keeping bones strong.

 

MANGO, MACADAMIA & COCONUT GRANOLA

V, RSF, GF, DF

For dry ingredients:

2 cup organic oats, GF

½ cup buckwheat puffs or brown rice puffs

1 cup nuts – macadamia, roughly chopped

¼ cup seeds – sunflower seeds, hemp seeds

For wet ingredients:

1 cup nut butter

½ cup maple syrup

1 teaspoon vanilla extract

Add after baking:

½ cup dried fruit – mango, roughly chopped

½ cup coconut flakes

½ cup vegan choc chips

Heat the oven to 150’C (350’F/Gas 2) and line a baking tray with baking paper. Mix all wet ingredients in a large bowl, and stir until combined. Add the dry ingredients and stir until thoroughly combined. Spread the granola onto the paper lined baking tray in a single layer.

Bake for about 15-20 minutes until the edges begin to turn golden brown. Remove from the oven, and flip the granola carefully with a spatula. Bake a further 15-20 minutes. Remove granola from the oven, and allow to cool. Your granola will be chewy when it comes out of the oven, yet becomes crispy at room temperature. Scatter dried fruit/coconut flakes or chocolate chips over the tray of granola and gently mix. Store in an airtight container. The granola will last a week, if that’s possible!

Enjoy!