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

GranolasCereal

bowl from Third

Drawer Down

(used throughout).

Sheet pan from

Williams Sonoma.

All other props

stylist’s own.

Stockists p152.

Apple and pecan quinoa granola

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

A hint of cinnamon and rich maple shines in this tempting blend.

RECIPES LISA FEATHERBY. PHOTOGRAPHY CHRIS CHEN. STYLING AIMEE JONES.

Eat clean

150 gm (1 cup) sunflower seeds

1½ tbsp golden flaxseed

120 gm (1 cup) pecans, coarsely

chopped

80 gm (1⁄2 cup) almonds

15 gm puffed quinoa

¾ tsp ground cinnamon

90 gm (¼ cup) maple syrup

50 gm dried banana

30 gm (1⁄2 cup) dried apple,

diced

30 gm goji berries

Milk, nut milk or yoghurt,

to serve

1 Preheat oven to 140°C.

Combine sunflower seeds,

flaxseed, nuts and quinoa in

a large bowl. Add cinnamon

and maple syrup and stir to

combine. Spread over two

baking trays lined with baking

paper and bake, swapping trays

occasionally, until granola is

golden (25-30 minutes). Cool

completely (1 hour).

2 Stir fruit through granola,

then serve with milk, yoghurt

or both. Granola will keep in an

airtight container for 2 weeks.●

Add sweetness to the mix

with honey, maple syrup

or rice-malt syrup.