We hosted our first online collaboration with Julia founder of La Lune Yoga in Manchester. Breakfast was delivered in South Manchester the evening before the event and we all came together for our practice on the Sunday morning, it was fantastic. We followed the Yoga practice with Suzanne giving a short talk about the menu and why the ingredients had been chosen, produces and local suppliers and then enjoyed our 3 course breakfast. An absolutely perfect way to spend a Sunday morning.
We were asked many times for the Granola Pot recipe from Sunday’s event so here it is for your enjoyment.
Granola is easy to make and doesn’t take too long to put together and it keeps for at least a month in an airtight container.
The idea is to add lots of spice and reduce the sugar content - you want something that is tasty but not too sugary. Most commercial granolas are very sweet and full of processed sugar so making your own is the best option.
Heat the oven to 160c - You will need two baking trays lined with non stick baking parchment.
350g Rolled oats (gluten free if preferred)
40g Ground flaxseed
60g Pumpkin seeds
60g Sunflower seeds
40g Sesame seeds
3tbsp Coconut Oil (melted)
2tbsp Rapeseed Oil
Brown Rice Syrup - sweetener of choice such as agave (or honey if vegetarian )
1tbsp Ground Cinnamon
4 tbsp of raw Cacao power
1 heaped tsp of flaked sea salt
150g Pine nuts (for a nut free version) or shelled raw Pistachio
150g soured dried cherries or dried cranberries
150g Cacao nibs
60g goji berries
Remember that you could make a seeded granola leaving out the nuts or reduce the nuts and add more seeds.
Start by putting all the dry ingredients (except the nuts) into a large bowl and mix. Add the melted coconut oil, rapeseed oil, brown rice syrup and stir everything together thoroughly with a large spoon. You should end up with some clusters.
You will need two baking trays lined with non stick baking parchment, add half the granola to each tray. Put in the oven for 35 - 40 minutes turning the mixture half way through. Once the granola is toasted take out of your oven and leave to cool. Some of the mixture will have clumped together and that’s great.
Toast the pine nuts or Pistachio nuts at 160c for about 6 - 8 minutes or until golden. Be careful as both nuts will burn easily.
Dried fruits. You can play about with this a lot, choose the fruits that you enjoy most. You can also add coconut curls to go into your granola and maybe chai seeds.
Add the dried berries and cacao nibs once your granola has cooled. Store the granola either in Tupperware or in a large glass storage jar.
Roasted Orange Syrup Rhubarb
4 tbsp agave syrup or honey
Zest of 1 large orange
Juice of 1 large orange
Top and tail the rhubarb and cut into 1 inch slices, if your rhubarb is thick slice it lengthways before cutting into pieces. Place the rhubarb into an ovenproof dish large enough to hold the rhubarb pieces in one layer. Drizzle the sweetener over the rhubarb and then scatter the zest over the top. Pour the orange juice over everything and pop it into your hot oven for about 15 minutes or so until tender but firm. Put the rhubarb aside to cool.
Once cooled remove your rhubarb from the juice and set aside. Put the juice into a pan and reduce on a medium heat for 10 minutes at most. Leave to cool until needed.
Chop some fresh berries. I use a couple of strawberries, a few blueberries and raspberries. You’ll also need a sprig of mint.
To assemble your granola pot.
You will need some yogurt - amount depends on how many you are making but usually each pot has about 100g in.
Add about 30g of granola to a glass dish, put a few pieces of rhubarb on top of the granola and add some mixed berries, then drizzle some of the syrup over the rhubarb and berries. Put some yogurt of choice over the fruits until covered and then add a piece of rhubarb, some berries and a sprig of mint for decoration. Drizzle with a little more syrup.