Recipe:
Native Australian Skillet Granola
Posted in Freshly Picked
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!
Prep:
5
mins
cook
10
mins
serves
2
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
- 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.
Did you enjoy this recipe?
More High Protein recipes
Lemon Coconut Protein Balls
Saté Tempeh with Pan Fried Bok Choy
Hummus Five Ways
Big Vegan Brekky
Tomato Filo Tart with Pesto
Rich Butter Bean Stew with Saffron Rice & Toasted Almonds
Coconut Crusted Tofu with Chilli Lime Sauce
Dal with Tempered Spices
Caesar Salad & Tofu 'Bacon' Wraps
Mushroom & Smoked Tofu Ramen
Indian Chickpea Fritters with Coconut Chutney
Sign up for a week of delicious plant-based recipes
Send me my recipes
