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Location: Byron Bay
Vocation: Chef & Cellist

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Hazelnut, Fig & Cardamom Gránola

Break The Fast

It’s time to up your breakfast game seeing that Summer starts this week in the Northern hemisphere, whilst Winter is slowly wrapping her arms around us in Byron Bay. I am experimenting with warming, nourishing gluten-free porridge concoctions whilst back home in Ireland, it’s all Summer-lovin’ strawberry smoothie bowls.

Over the next few weeks here on my blog, I am focusing on what I love to eat and share for BREAKING THE FAST. All my breakfast creations are gluten-free and plant-based. You can of course sub in moo-juice and local raw honey, the nectar of the gods. Let me tease and tantalise your tastebuds with my Coco-nutty Chia Seed Pots, Rise & Shine Smoothie, Bitchin’ Bircher Muesli, Strawberry, Ginger & Chia seed jam, and my legendary Courgette, Apple & Walnut love muffins.

You may have forgotten I loved breakfast so much I launched an award-winning Gránola company making the BEST granola EVER. It wasn’t just me that thought so. We won gold for the best gluten-free product across all categories in the Irish Food Awards. Seeing you can no longer get your eager little mitts on Wicked Wholefoods I am sharing my latest Gránola creation. Perfect for whatever hemisphere you inhabit.

Hazelnut, Fig & Cardamom Granola


Makes a kilo. Takes 60 minutes

Side note. Gluten-free, refined-sugar free, and vegan if you use maple syrup.

600g organic jumbo rolled oats* (gluten-free optional)

250g hazelnuts

250g mixed seeds – pumpkin / sunflower / flaxseed

150g organic desiccated coconut

200g dried figs, chopped

200ml raw honey/maple syrup

200ml raw organic coconut oil, melted

1 large Seville orange, scrubbed clean, zest, and juice

pinch Himalayan pink salt

1 tsp ground cardamom

Preheat the oven to 150 degrees celsius. Melt the coconut oil in a pan over medium heat and set aside. the dried figs to add after baking. Next, mix all dry ingredients including grated orange zest and orange juice in a large bowl. Pour the melted coconut oil into the bowl and mix thoroughly. Finally, add the honey/maple syrup and mix immediately. I advise using your hands to avoid clumping. Cover the baking tray with greaseproof paper. Layer the granola evenly on the tray, a maximum of one inch deep. Pop in the oven for 15 minutes. After 15 minutes stir well. Cook for a further 15 minutes. Stir once more. Check if there is any residual honey on the greaseproof paper. If so cook for a further 5 minutes. Remove from the oven, add dried fruit and leave to cool completely. Store in an airtight container and hide it well.

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