SWEET POTATO GRANOLA
This is a delicious and filling breakfast. The red berries are full of antioxidants. It also is a good source of protein with the natural yoghurt and chia seeds, together with the pumpkin and sunflower seeds, quinoa and nuts in the homemade granola. It also has sesame seeds in it, which are a very good source of calcium.
This is the granola I learnt to make in Maggie Lynch’s cooking class. It is so delicious that my first batch only lasted one week, as my son takes it into university with him as a snack.
Here is the recipe:
200g combined total comprising of: raw buckwheat grains (not toasted), quinoa flakes, millet flakes and/or jumbo oat flakes. (I used 100g jumbo oat flakes, 50g quinoa flakes and 50g millet flakes as that is what I had available). You can use whatever combination you like. Dont forget, for it to be Gluten free you would have to use Gluten free oats !!!
- 4 tablespoons pumpkin seeds
- 4 tablespoons sunflower seeds
- 4 tablespoons sesame seeds
- 2 teaspoons ground cinnamon
- 200g roughly chopped Brazil nuts or almonds or hazelnuts or pecan nuts (I used 100g Brazil nuts and 100g almonds).
- 3 tablespoons coconut oil
- 250g cooked and pureed sweet potato (I roasted 2 medium sized sweet potatoes in the oven for approx 1 1/4 hours, then let them cool, peeled them and whizzed them with a handheld blender)
- 4 tablespoons maple syrup
Mix all dry ingredients in a large bowl and then massage in the coconut oil, sweet potato and maple syrup until you get a wettish mixture. You can squeeze some of it into clusters to obtain a crunchier granola if you want. Transfer to a parchment lined baking tray and toast in the oven at 140 degrees for 35 to 40 minutes. (Depending on the oven it may take a little longer, mine took almost an hour until it had some brown bits). Stir occasionally to move it around and get it evenly tanned!! Remove from oven and allow it to cool.
Store in an airtight container for up to 3 – 4 weeks in the pantry or 6 – 8 weeks in the fridge. If it lasts that long !!!