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.