Culture Street

Food

Toasty Maple and Pecan Granola

On September 16, 2016

MAKES 10 SERVINGS

Mmmm, I can taste the cinnamon goodness in this granola just writing the recipe down for you guys.
Some traditional granolas are full of processed sugars to bind the ingredients together – the reason I
love my version is because it offers a subtle, sweet taste while being fi lled with my favourite nuts and seeds, making it delicious and really good for you too!

Ingredients
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
200 g (2 cups) pecans, crushed
1 tablespoon shredded coconut
125 g (1 cup) pumpkin seeds
60 g (½ cup) sunflower seeds
1 teaspoon ground cinnamon

To serve
Whipped Coconut Cream
fresh berries
edible flower petals (optional)

Method
Get started by preheating the oven to 200°C and lining a large baking tray with baking paper.

In a large bowl, combine the coconut oil and maple syrup, then add the pecans, shredded coconut and all the seeds. Mix everything together until all the dry ingredients are well coated in the syrup mixture.

Spread the granola evenly over the baking paper and bake for 20 minutes, or until everything turns nice and golden brown.

Remove the tray from the oven and leave to cool, then add the cinnamon and mix well. Transfer to an airtight container and store for up to 2 weeks.

To serve, top with whipped coconut cream and fresh berries – and some edible fl ower petals if you're feeling extra fancy!

What I love
Pecans aren’t only delicious, they are really good for you too. Pecans are among the most antioxidant-rich nuts and may help prevent the formation of plaque in your arteries.

Tip
Add 60 g (½ cup) cacao nibs to your mixture to turn it into a choc chip breakfast crunch! Now that’s how I like to start my day ...

Eat CleanRecipes extracted from Eat Clean by Luke Hines. Available now, Plum, $39.99. Buy the book here.

You Might Also Like

Food

Lemon & Blueberry Cheesecake

Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal.

On April 1, 2016

Food

Potato & beetroot roestis with horseradish cream & fried eggs

This recipe is a slight detour from a traditional potato roesti, but the addition of beetroot works beautifully, and it also fits so well with many of the best roesti...

On October 28, 2016
 

Food

Slow-roasted tomato and scrambled egg breakfast wrap

I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled...

On January 20, 2017

Food

Matt Preston's Prawns à la plancha

Two little words have given us more pleasure on the set of MasterChef than any

On November 7, 2013

Food

Chicken and Coriander Empanadas

PREPARATION TIME: 30 MINUTES

On April 24, 2014
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au