Can we talk breakfast again?
I know we talked about breakfast not that long ago, and the last thing I want to be is repetitive, but it is that time of year when I start to think about things I can mix into my morning yoghurt. Tasty little morsels that set the day off to a good start. Even if you are so tired from being kept up two nights in a row by a cat with an upset stomach that you accidentally boil the kettle without replacing the lid and then wonder why it is bubbling away for ages and ages, until you spy the lid on the other side of the work-top.
And then burn your hand when you try to replace the lid while it is still boiling instead of turning it off first.
Yep, I did that this morning.
But back to this granola . . .
This is what is in it:
Nuts, chewy coconut chips, crunchy banana chips, slightly sour dried mango and a depth of flavour from the toasted seeds and almonds. I never really understood the whole ‘let’s add seeds to everything’ until I toasted them. Now I sprinkle them liberally on anything from yoghurt to salads.
Combined with the creamy yoghurt, slight sweetness from a swirl of honey and little bursts of fruity freshness from some pomegranate it makes a breakfast that might just be one of my favourites. I think it is the pomegranate that does it. I am all about pomegranates right now.
I took a little trip up the motorway last week to Whole Foods in Cheltenham. I love that place and can happily spend a couple of hours wandering the many aisles looking at things I can’t find anywhere else. One of my favourite sections is the weigh it yourself bit (I don’t know what its actual name is) where they have the trays of spices and wall-mounted dispensers full of glorious things such as every kind of rice known to man and dried fruits and grains. You put as much as you want in a paper bag, weigh it, stick the label on it and off you go. So that’s what I did, put a little bit of each of the above ingredients in a bag – and got a few glares along the way because I had so many bags to weigh and sticker. There should be more than one set of scales – so that all I had to do when I got home was toast the seeds and almonds, a little bit of chopping, tip it all into a bowl and swirl it around a bit.
Unless of course you added a few cheeky chocolate chips. Just saying . . .
Disclaimer: Safety googles may be required when toasting the pumpkin seeds. The little blighters can get pretty frisky as they heat up and their skins burst, causing them to attempt a Mexican jumping bean impression.
Summer (No-Grain) Granola
- 2 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 1 1/2 tbsp flaked almonds
- 1 1/2 tbsp chopped almonds
- 80g banana chips
- 45g dried mango slices
- 40g whole Brazil nuts
- 50g pistachios
- 40g coconut chips
- Place the sunflower seeds, pumpkin seeds, flaked almonds and chopped almonds into a large, dry frying pan. Place over a medium heat and toast until they are golden brown, swirling them around in the pan occasionally so that they colour evenly. Don’t let them get too dark as they will continue to toast a little as they cool down. Remove from heat and set aside to cool.
- Meanwhile chop the Brazil nuts and mango slices into small-ish pieces. Put the banana chips into a bag and bash with a rolling-pin to break them up a little bit (but don’t reduce them to dust).
- Place all the ingredients in a bowl and mix to distribute.
- Store in an air-tight jar. Use to top . . . whatever you like!
© The Pink Rose Bakery 2014