MOCHA SEED AND NUT GRANOLA

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MOCHA SEED AND NUT GRANOLA
Inspired by a love of food and decor shopping, stylist Taryne Jakobi decks out her table for the perfect girly brunch

INGREDIENTS

  • 125ml coconut oil
  • 500ml mixed seeds, such as sesame, flax, sunflower and pumpkin seed
  • 500ml mixed nuts, such as hazelnuts, whole almonds, macadamia, pecan or walnuts
  • 200ml desiccated coconut
  • 100ml coconut flakes
  • 15ml poppy seeds
  • 100g cocoa nibs (optional)
  • 10ml sugar or some
  • xylitol (optional)
  • 500ml filter coffee, cold

TO SERVE:

  • thick plain or vanilla yoghurt
  • pomegranate seeds or
  • fresh raspberries (optional)

METHOD

  1. Place the first seven ingredients in a mixing bowl.
  2. Stir the sugar or the xylitol into the coffee and pour over the seed mixture. Allow it to soak for 15–20 minutes.
  3. Preheat the oven to 180°C and spread the granola over 1–2 large baking sheets. Bake for 20–30 minutes, tossing lightly halfway through cooking time. Remove from the oven and allow to cool.
  4. Spoon some of the yoghurt into small jars, to about halfway, top with granola and pomegranate seeds and fresh raspberries, if using.

COOK’S TIP: Store the granola in an air-tight container. This amount makes a large quantity, and as it’s an expensive recipe, it can be halved if desired.

This recipe makes about 1,5kg