When I got home from Bali, I had a curious urge to make (eat) my own granola. All that amazing cafe testing, left me keen to see if I could put some of that inspiration to the test!
I made a few batches that didn’t really work out as I’d imagined in my head but then one day I nailed it…Twice in fact.
I came up with two very different recipes using slightly different techniques but both granolas had a distinctively wonderful crunch and flavour.
My breakfast bowl has been tasting pretty jazzy these days. Add homemade coconut yogurt, and fresh fruit for even more punch!
Cacao, sprouted buckwheat, cashew & blueberry granola
- 2 cups sprouted buckwheat
- 2/3 cup raw cashew nuts
- 1/2 cup flaked coconut
- 1 banana
- 3/4 cups cacao
- 3/4 cup honey
- 1/4 cup coconut oil
- 1/2 cup freezedried blueberries
Blend banana, honey, cacao and coconut oil until it becomes a smoothie like consistency. Combine with the other ingredients (except for the blueberries) and bake at 170°C for 45 minutes or until hard on top.
Flip the granola and bake on other side for a further 20 minutes.
Remove from the oven and leave to cool. When its ready you can break the granola chunks apart, add the blueberries and store in an airtight container.
Oat, chia, almond, coconut and goji granola
- 2 cups oats
- 2 tbs chia seeds
- 3/4 cup flaked coconut
- 1/2 cup almonds
- 1/2 cup goji berries
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup honey
- 1/2 cup coconut oil
- 1/2 tsp himalayan salt
Heat the coconut oil & honey then add to coconut flour & coconut sugar to make a paste. Mix through the rest of the ingredients (except the goji berries) and bake at 170°C until it starts to brown. Keep turning the granola every 10-20 minutes to ensure an even roast. When the granola is golden brown and firm it is ready. Leave to cool. Add goji’s, and store in an airtight container.