- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 50 g plant-based butter
- 1½ cups rolled oats
- ½ cup macadamias, roughly chopped
- 1 tsp toasted wattleseed
- ½ cup toasted coconut flakes
- Pinch powdered lemon myrtle
- Pinch powdered anise myrtle
- ½ tsp dried Kakadu plum powder
- Pinch ground cinnamon
- Pinch salt
- ⅓ cup chopped dried apricot
- 2 tbsp golden syrup
To serve
- Strawberry gum syrup
- Kakadu plum powder
- Dairy-free coconut yoghurt
Instructions
- Heat the plant-based butter in a small cast iron pan or a regular heavy-based saucepan.
- Place the macadamias into the pan to toast off then add the oats and cook off for about 5 minutes.
- Add the wattleseed and toast off again for a minute. Spoon in the powders, cinnamon, salt and chopped apricot and stir through. Then add in the golden syrup, cooking on medium-low.
- To serve, top granola with coconut yoghurt, strawberry gum syrup and a pinch of Kakadu plum powder.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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