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 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.