I like to sprinkle it over a bowl of homemade yoghurt and top with seasonal fruit.I love the way the tahini accentuates the flavour of the sesame seeds.
This recipe makes a big batch and it keeps very well for weeks in an airtight container – that’s if it lasts that long!
- 240 g (8½ oz/2½ cups) cooked drained quinoa
- 80 g (23⁄4 oz/½ cup) pepitas (pumpkin seeds)
- 75 g (23⁄4 oz/½ cup) sun flower kernels
- 45 g (1½ oz/¼ cup) sesame seeds
- 45 g (1½ oz/¼ cup) linseeds ( flax seeds)
- 60 g (2 oz/½ cup) pecans, roughly chopped
- 25 g (1 oz/¼ cup) raw cacao powder
- ½ tsp sea salt flakes
- 115 g (4 oz/⅓ cup) warmed rice malt syrup
- 2 tbsp melted virgin coconut oil
- 2 tbsp black tahini
- 2 tsp vanilla extract
- 100 g (3½ oz/2 cups) flaked or shredded coconut
- 40 g (1½ oz/⅓ cup) goji berries
To serve (optional)
- homemade yoghurt or coconut yoghurt
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.
Cooling time: 30 minutes
Preheat the oven to 130°C/265°F (fan-forced). Line two baking trays with non-stick baking paper.
Combine the quinoa, seeds, pecans, cacao powder and salt in a large mixing bowl. Add the rice malt syrup, coconut oil, tahini and vanilla extract and mix until well combined. Add the coconut and mix gently so you don’t break up the flakes and it retains some of its white colour.
Spread the mixture over the trays, keeping little clumps of mixture together for extra texture. Bake for about 50 minutes, stirring gently after 25 minutes, until dried out and the coconut is starting to lightly brown.
Remove from the oven and cool on trays (the granola will crisp as it cools). Gently stir in the goji berries. This recipe makes about 800 g (1 lb 12 oz/8 cups). Store in an airtight container for up to 2–3 weeks.
To serve, if desired, place a generous dollop of yoghurt into each serving bowl and top with ½ cup granola and strawberries.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.