Recipe:

Native Australian Skillet Granola

This ain’t your typical bowl of granola. A few potent native Australian plants kick this mixture up a notch — in flavour, aromas, and certainly in nutrition. It is reason to get out of bed in the morning!

Preparation time Prep: 5 mins
cook 10 mins
serves
2
Skill level Easy Peasy

You will need:

  • 50g plant-based butter
  • 1 ½ cup rolled oats
  • ½ cup macadamias, roughly chopped
  • 1 teaspoon toasted wattleseed
  • ½ cup toasted coconut slithers
  • Pinch lemon myrtle, powdered
  • Pinch anise myrtle, powdered
  • Pinch cinnamon, powdered
  • Pinch salt
  • ½ teaspoon dried Kakadu plum powder
  • 2 tablespoons golden syrup
To serve
  • Strawberry gum syrup*
  • Kakadu plum powder
  • Coconut yoghurt
~
Recipe: Simon Toohey

Directions:

  • 1Heat the plant-based butter in a small cast iron pan or a regular heavy-based saucepan.
  • 2Place the macadamias into the pan to toast off then add the oats and roast off for about 5 minutes.
  • 3Add the wattleseed and toast off again for a minute. Spoon in the powders and salt and stir through. Then add in the golden syrup, cooking on medium-low.
  • 4Top your granola with coconut yoghurt, strawberry gum syrup and a pinch of Kakadu plum powder to serve.

*Tip: This special ingredient, along with lots of other native Australian plant foods, can be found at Melbourne Bushfoods.

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