Fruit and honey granola
Ingredients
2 cups rolled oats
1½ cups sliced almonds
½ cup pumpkin seeds
¼ cup sesame seeds
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
1 cup grated apple
¼ cup honey
1 tablespoon canola oil
I get a real thrill out of a recipe like this, where you create something from an ingredient that you would normally throw out. We squeeze fresh juice every day, and end up with lots of fruit and vegetable pulp. For this recipe, we can substitute the grated apple with pineapple or apple pulp left over from the juicer. It’s such an awesome way to add extra flavour and texture.
Cooking Instructions
- Mix the oats, almond slivers, seeds, sugar, cinnamon, ginger and salt together in a bowl.
- In a separate bowl, mix the apple, honey and oil together and stir until well blended.
- Combine the wet and dry ingredients and mix well.
- Spread the mixture evenly onto baking sheets in a thin layer.
- Bake for 20–25 minutes in a preheated oven at 130˚C until golden-brown and crispy.
- Turn the oven off and leave to dry in the warm oven for another 10–15 minutes.
- Remove and leave to cool on the baking sheets for 10 minutes.
- Spoon the granola into an airtight container while still slightly warm and fit with a tight lid. This will ensure that it stays crunchy.
Make enough to last a week or two. Not only good for breakfast, it can be mixed with other nuts, seeds and dried fruit for a delicious and healthy snack.
About the Author
Liezie Mulder is the co-owner and head chef of Knysna’s popular café and artisan bakery, île de païn. Liezie trained as a chef in the US, working under inspirational chefs in esteemed kitchens. It was here she met her life and business partner, master baker Markus Färbinger. Together, Liezie and Markus started île de païn on a wing and a prayer when they returned to Knysna in 2002. Local whispers soon spread about a small café on Thesen Islands offering the authentic coffee, croissants and sandwiches. île de païn has grown up and expanded, but stayed close to its roots. Liezie wrote her first recipe book “Café Food” in 2009 in a desire to share her passion for food and illustrate that marvelous dishes can be made at home by anyone.
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