Cashew, coconut and rose granola

Store-bought granola is usually loaded with sugar and unhealthy fats, but many still consider a bowl of granola a healthy start to the day! This lightened-up version of granola is fragrant, crunchy, filling and teeming with healthy fats. An added bonus: it doesn’t contain any grains or cereals, for those with wheat- or gluten allergies, or individuals limiting grains in their diet. It’s important to remember, however, that even though this crunchy granola is much more nutritious than many ready-made options, for weight loss, portion control is key! It keeps for up to 4 weeks in an airtight container and makes for a great gift too.

Recipe and styling by Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

Cashew, coconut and rose granola

Serves: 15

Cooking Time: 40 mins

Ingredients

• 350g cashew nuts
• 100g coconut shavings
• 50g sesame seeds
• 70g pumpkin seeds
• 80g sunflower seeds
• 30ml (2 tbsp) coconut oil, melted
• pinch Maldon Sea Salt
• 10ml (2 tsp) rose water
• 15ml (1 tbsp) vanilla essence
• fat-free plain yoghurt, to serve
• citrus slices, to top

Instructions

1

Preheat the oven to 180°C. In a bowl, toss all of the ingredients together to combine well.

2

Tip the mixture onto a large baking tray and spread out into a thin layer. Bake in the oven, tossing occasionally to ensure the granola browns evenly, until golden and toasted – this will take about 30 minutes.

3

Serve the granola sprinkled over fat-free plain yoghurt and top with fresh citrus slices.

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com