GRANOLA WITH GREEK YOGHURT & PASSIONFRUIT

by

DEZI MADAFFERI

INGREDIENTS

  • 65g roughly chopped walnuts 

  • 65g slithered almonds

  • 150g coconut flakes 

  • 30g pumpkin seeds

  • 30g sunflower seeds 

  • 4 tbsp rice malt syrup 

  • 1 tsp cinnamon

  • 1/2 tsp cocoa

  •  2 tbsp coconut oil

  •  2 cups Greek yoghurt

  • 4  Passionfruit

Click the video below to watch the full recipe.

 

METHOD

  • Roughly chop walnuts

  • Add all the nuts and seeds, rice malt syrup, cacao, cinamon, coconut oil and mix

  • Once all mixed, add mixture to WOLL removable handle pan and lightly toast on medium heat for 5 mins

  • Add WOLL pan directly  to oven and bake at 150° for 15-20 mins until golden brown

  • Allow to cool and store in an air tight container

  • Serve with ½ cup yoghurt and half a passionfruit to garnish

     

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