Sing's nutty granola recipe
Sing has very kindly agreed that I can share this recipe with you. It is brill for those of you navigating a Vata imbalance - more on this in one of my next newsletters so sign up for those if you haven’t already. Just go easy on the nuts and seeds.
This is a treat for those of you following a pitta reducing diet, but please avoid the honey using maple syrup instead and focus on almonds, walnuts and hazelnuts, avoiding cashew and brazil nuts.
If you are reducing kapha, just be mindful of its yumminess…and have with milk, avoiding yogurt.
It is very satisfying to make, full of prana and love, go organic if you can to reduce toxins - you can really taste the difference in comparison to those processed in a factory…
Ingredients
50ml coconut/vegetable oil
75ml agave syrup, maple syrup or clear honey - use agave or maple syrup if vegan
400g porridge oats - use gluten-free oats if required
150g mixed seeds and nuts
½ tsp ground cinnamon
½ tsp fine sea salt
100g sultanas, raisins or dried cranberries and coconut flakes (or any dried fruit of your choice)
What to do
Heat the oven to 180°C, fan 160°C, gas 4. Mix the oil, syrup or honey and vanilla together in a large bowl.
Add the oats, seeds, spices and salt to the bowl. Mix well so everything is coated, tip onto 2 large baking trays and spread out evenly.
Bake for 25-30 minutes, stirring halfway through, until golden, crisp and smelling toasted. Add the flaked coconut and dried fruit to the granola, and bake for 2 more minutes. Leave to cool.
Store in an airtight container for 2-3 weeks - good luck with that, doesn’t take long for it to be eaten in our house!
Thank you Sing, really lovely recipe and I am grateful to share.
x
