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Tahini Granola

Tahini Granola

I recently spent a week on the Gold Coast with my good pal and smoothie bowl partner-in-crime devouring acai bowl after acai bowl. And it got me thinking about granola. A good granola is key to any breakfast. In my opinion, it (a good granola) is not-too-sweet, crunchy, toasted and remains crunchy in wet conditions (ie: in an acai bowl). I ain’t got time for un-toasted oats unless they’re in porridge, or a load of chewy dried fruit bulking up what the supermarket calls ‘fat-free’ muesli. Don’t get me started on raw coconut. It serves a purpose, but not in my granola. 

 I know you didn’t ask but, as for my favourite acai bowl toppings – they go as follows. Coconut yoghurt, a lil dollop of roasted and salted PB, a good granola and some seasonal fruits. 

 Which leads me to this recipe. A good, if not great tahini granola. I hope you love it as much as I do. It is my current addiction. 

 I’ve kept it pretty simple with just four key ingredients, and then the wet stuff. It’s easy to be turned off a recipe that lists 50 ingredients, so I’ve kept it short n sweet. Feel free to swap out the seeds for nut, add a handful of dried fruit at the end, or replace the oats with a GF puff or quinoa flakes if you’re gluten intolerant. It’s a forgiving recipe. 

Ingredients

Makes one small-medium jar

½ cup oats
½ cup buckwheat groats
½ cup shredded coconut (or coconut flakes)
¼ cup sunflower seeds
pinch of salt
2 tbsp tahini, hulled
1 tbsp coconut oil, melted
1 tbsp pure maple syrup 

Method 

Pre-heat an oven to 180 degrees. Line a large tray with baking paper. 
Add all the dry ingredients into a large mixing bowl
In a small bowl, combine the wet ingredients
Pour the wet ingredients into the dry and mix to combine 
Spread the mixture onto the tray evenly and pop into the oven for 30 minutes, flipping halfway. 
The granola is done when it is lightly browned. Leave to cool on the tray before adding devouring. 
Granola will store in an air tight jar for up to 3-4 weeks. 

Fun additions/swaps: 

A dash of vanilla or a pinch of cinnamon 

A big handful of goji berries, dried chopped dates or cocoa nibs at the end 

Swap the sunflower seeds for pepitas, or do a mix of both 

Swap the seeds for hazelnuts or almonds 

Add some cacao for a chocolatey hit. You might wanna add a lil extra maple if you do to balance the dry/bitterness. 

If you’re not a tahini fan. Any runny nut butter will do. Almond would be nice, or even cashew. Just make sure there is enough liquid to coat the dry stuff so either up the coconut oil or add a little extra nut butter.

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