Like most people, I’m constantly trying to master my sweet tooth; in tireless pursuit of healthy-yet-tasty dishes, here’s a fabulous breakfast offering, loaded with nourishing nutritional value and exquisite taste to satisfy the sugar craving! Granola from supermarket shelf tends to be full of simple sugars and transfats, but my home-made version is altogether more friendly! Quinoa, about which I’ve written previously, replaces oats in this batch, and a host of cinnamon-covered nuts-&-seeds make an appearance too, garnished with delicious berries! My personal view is that there’s no substitute for actual, genuine sugars, so I’ve lightly glazed the granola with Raw Manuka Honey (courtesy of Steens, with whom I’ve collaborated to whip up a number of delicious, healthy recipes). I’ve long believed Manuka to be a fabulous natural alternative to refined sugar, and has that beautifully rich floral aroma. The whole recipe is super easy to make, and is great for kids and adults alike! Click MORE to get the ‘why’ and ‘how to’, along with the health benefits of Manuka.
200g quinoa uncooked
1/2 cup chopped almonds
1/2 cup chopped hazelnuts
1/2 cup chopped pecans
1/2 cup of whole cashews
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of dried cranberries
1 tablespoon of coconut oil
1 tablespoon of Steens 15+ Manuka honey
1 tablespoon of cinnamon
1) Boil the quinoa, drain it, and let it dry on kitchen towel.
2) Preheat oven to 350 degrees. Lightly coat the baking tray with coconut oil.
3) Mix all ingredients together. I used my Vitamix for 15 seconds on the lowest intensity.
4) Spread the mixture on a baking tray and toast for c. 5 minutes.
5) Allow to cool almost completely before manipulating, then popping it into your muesli container!
6) Dollop out some yoghurt into a bowl, and sprinkle granola over and around it, garnishing with berries. (I’ve also displayed the almond-milk version in a picture below, which works perfectly too!)
7) Consume! Faya 🙂 x