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.
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