Food & Home Entertaining

EACH MONTH, F&HE FINDS AN INDULGENT FOODIE
FAVOURITE AND GIVES IT A HEALTHY TWIST.
THIS MONTH, WE LIGHTEN UP GRANOLA
RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART
Cashew, coconut and
rose granola
Store-bought granola is usually loaded
withsugarandunhealthyfats,butmany
stillconsiderabowlofgranolaahealthy
start to the day! This lightened-up version
of granola is fragrant, crunchy, filling
and teeming with healthy fats. An added
bonus: it doesn’t contain any grains or
cereals, for those with wheat- or gluten
allergies, or individuals limiting grains in
theirdiet.It’simportanttoremember,
however, that even though this crunchy
granola is much more nutritious than
many ready-made options, for weight
loss,portioncontroliskey!Itkeepsfor
up to 4 weeks in an airtight container
andmakesforagreatgifttoo
Serves 15 EASY 40 mins
THE FLAVOUR COMBINATIONS
350g cashew nuts
100g coconut shavings
50g sesame seeds
70g pumpkin seeds
80g sunflower seeds
30ml (2 tbsp) coconut oil, melted
pinch Maldon Sea Salt
10ml (2 tsp) rose water
15ml (1 tbsp) vanilla essence
fat-free plain yoghurt, to serve
citrus slices, to top
HOW TO DO IT
1Preheat the oven to 180°C. In
a bowl, toss all of the ingredients
together to combine well.
2Tip the mixture onto a large
baking tray and spread out into
a thin layer. Bake in the oven, tossing
occasionally to ensure the granola
browns evenly, until golden and
toasted – this will take about
30 minutes.
3Serve the granola sprinkled
over fat-free plain yoghurt and
top with fresh citrus slices.
102 JUNE 2016