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Spiced five-grain granola


You'll need

120 gm (1 cup) each rolled oats, spelt flakes, triticale and rye flakes (see note) 130 gm almonds, coarsely chopped 60 gm (½ cup) puffed spelt 60 gm (½ cup) puffed millet 30 gm sesame seeds 1½ tsp ground cinnamon ½ tsp ground ginger 250 ml (1 cup) maple syrup 60 ml (¼ cup) rice syrup 2 tbsp grapeseed oil 1 pineapple, quartered lengthways, core removed, sliced into 3cm pieces 2 bananas, thinly sliced Pulp of 3 passionfruit To serve: chilled Jersey milk (see note) and thick yoghurt

Method

  • 01
  • Combine oats, spelt flakes, triticale, rye flakes, almonds, puffed grains, sesame seeds and spices in a large bowl and set aside.
  • 02
  • Preheat oven to 180C. Warm maple syrup and rice syrup in a saucepan over low heat, add oil, pour over oat mixture and stir to coat. Spread on oven trays lined with baking paper and bake, stirring occasionally, until crisp and golden (15-20 minutes). Cool on trays. Granola will keep in an airtight container for 2 weeks.
  • 03
  • To serve, combine pineapple, banana and passionfruit in a bowl, toss gently to combine and serve with spiced five-grain granola, Jersey milk and thick yoghurt.
Note Spelt flakes, triticale and rye flakes are all available from select health-food shops. If they’re unavailable, substitute extra rolled oats. Jersey milk has a high fat content. It’s available from select farmers’ markets and delicatessens.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Pot of Earl Grey tea.

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