Saturday, 29 August 2015


At the end of each month, I go through my larder and create something from the  leftovers.If you've been following my blog for a while, you'll know, I frown on wasting food and always find a way to revamp my leftovers.  
On this occasion I had different, half used nuts and thought of making Granola with my usual 'Ndudu Twist'. 

I wanted to achieve a refreshing and seemingly, lightly spiced Granola, hence the decision to include the rind of a lemon and Ginger powder.

This recipe is incredibly nutty, however you can reduce the nuts, (use whatever nuts you prefer)and add coconut shavings or dried fruits, if you so wish. This recipe is adaptable, hence get your creative juices going and make your own version.

I've chosen to add egg whites to this recipe, as it enables the Granola to have it's distinctive light clusters. If you're not a fan of eggs, why not use the juice of a fruit, an Apple purée or Tiger nut milk, maybe? (Imagining the flavour with the Tiger nut milk now)...hmm, moving on swiftly..
If it's difficult to get maple syrup, why not use honey ,the juice of Sugar cane or freshly blended sweet Pineapple as alternatives. 

300g Whole rolled Jumbo Oats
70g of Sunflower seeds
70g Pumpkin seeds
100g of Cashew nuts
80g of Almonds
30g peeled Pistachios
80g of Pecan nuts
80g Chopped Brazillian nuts
120g of Maple syrup
40g of coconut oil
1 peeled rind of a Lemon (optional)
2 large beaten and frothy egg white
1 tablespoon of ground Ginger (Optional)
Half a teaspoon of  salt

Preheat your oven to 140*c

Add the oats to a baking tray or a deep rectangular dish. 

Mix the Sunflower and Pumpkin seeds

Add the seeds to the tray. 

Ginger Powder 

Sprinkle the mixture with the Ginger powder

Peel the rind of a Lemon (this is optional)

Add the lemon peel to the mixture

From bottom left, Almonds, Brazilian Nuts, Pecans  & Cashew Nuts

Add the nuts to the mixture

Melt the coconut oil and add to the mix

Maple Syrup


Add the syrup to the mix

Add the frothy egg white and salt

Mix till well combined. 

  Suddenly found some leftover Pistachios, hence I've sprinkled a few over the mix. Mix everything together. 

Using the back of a spoon, pat the surface with some pressure to pack the mixture tight. This will also help with the 'cluster' formation of the Granola.

 Place the Granola in the preheated oven and  
bake for 20 minutes. 

Remove the Granola from the oven and turn the  gently, using a wooden spatula (careful not to break the clusters) and place it back in the oven.
Turning the mixture encourages an even bake and crunch. 

Bake for another 20 minutes and remove the Granola from the oven. Leave till it cools down completely. 

Transfer into an airtight container and this will last for a month (I doubt it'll last that long, as you'll be helping yourself to seconds each time) 

Best served with your preferred cold milk or as a topping for your Yoghurt and Ice cream.

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