Australian Gourmet Traveller – (02)February 2019 (1)

Coconut, turmeric and

buckwheat granola

SERVES 4-6 // PREP TIME 15 MINS // COOK 30 MINS (PLUS COOLING)

Pair tropical flavours witha boost of turmeric.

150 gm buckinis (see note)

65 gm (⅓ cup) pepitas

150 gm (1 cup) cashew nuts,

coarsely chopped

70 gm (½ cup) pistachio nuts,

coarsely chopped

100 gm (2 cups) coconut flakes

60 gm (3⁄4 cup) shredded

coconut

1 tsp ground turmeric

Finely grated zest of

1 orange

90 gm (¼ cup) raw honey

60 gm dried blueberries

or cherries

Milk, nut milk or yoghurt,

to serve

Fresh

start

Grain-free granolas bring a light,

nutritious option to the breakfast table.^1 Preheat oven to 140°C.

Combine buckinis, pepitas, nuts

and coconut in a large bowl.

Add turmeric, zest and honey,

then stir to combine. Spread

over two baking trays lined

with baking paper and bake,

swapping trays occasionally,

until golden (25-30 minutes).

Cool completely (1 hour).

2 Stir through dried fruit and

serve with milk, yoghurt or both.

Granola will keep in an airtight

container for 2 weeks.

NoteBuckinis (raw activated

buckwheat) are available

from select grocers.

G

etting the day off to a great start is easy when

there’s something flavoursome, nutritious

and homemade on hand. During the summer

months, simple twists on traditional oat-based

granolas, made with nutritious blends of seeds, nuts and

fruits, keep the mornings light and bright. Substitute

typical grains for seeds such as buckwheat, sunflower

and puffed quinoa, then layer with dried fruits, warming

spices and nuts such as pecans and pistachios for extra

crunch. With a touch of sweetness from honey or maple

syrup, these bowls have all the makings of a feel-good

morning. Just add milk of your choosing or a generous

dollop of yoghurt, and you’re good to go.

38 GOURMET TRAVELLER