Designed as both breakfast and snack this Almond, Chia and Sour Cherry Granola is excellent with plain yogurt swirled with a bit of vanilla and some fresh berries, or just eaten by the hand-full. I’ve given bags of this to my pregnant friends as ‘Emergency Mama Snacks’.
Full of chewy sour cherries, roasted almonds and warm with vanilla, cinnamon, orange & maple. Toasted oats are extra crispy with roasted chia, and the coconut oil adds a textural richness that reminds me (a little bit) of chocolate crackles as a kid.
It’s easy to make; melt, mix and bung it in the oven, and store it in a jar.
- 3/4 cup of Coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 1x grated orange rind
- 1 tsp cinnamon
- 2 cups oats
- 1/4 cup chia seeds
- 50 grm dried sour cherries, roughly chopped
- 1 cup raw almonds, roughly chopped
- pinch of sea salt
- Preheat the oven to 160C.
- Gently melt the coconut oil in a saucepan, along with the cinnamon, maple syrup, vanilla paste and orange rind.
- Take off the heat and stir in the oats, chia, almonds & salt until everything is nicely coated.
- Spread the mixture evenly onto 2 baking dishes lined with baking paper and cook for 15 mins, then stir in the cherries and return to the oven for another 10 mins.
- Allow to cool, then store in a jar or container with a lid.
Cherry Peach Pancakes w Roasted Hazenuts & Vanilla Whipped Cream
f I was going to ever use the word ‘Bonza’ in conversation, I think I would use it to describe the fruit that’s about in these first stormy humid days of Sydney summer. I can hardly contain myself – I feel like I’ve been projected into some sort of agricultural utopia but without me having to do any toiling, a tropical Arcadian paradise.
Cherries so lustrous and deep I suddenly feel like taking up oil painting just to depict them. Cases of mangos whose waft reminds you it’s time to cruise about wearing only new boardies, a silly hat and a beer.
Peaches smelling like roses, so juicy and soft they seem to represent the pure, abstract essence of peach. Bananas are ripe, firm, sticky and sweet, they make every other banana you’ve eaten this year (except for in far North Queensland) seem starchy and unpleasant.
I’m in awe.
You could just sit outside and enjoy the fresh fruit, maybe with a bowl of good quality plain yogurt mixed with a little bit of vanilla bean paste.
Or if you fancy something a bit more (like a lot more) luxurious you can make some ordinary pancakes incredible by serving them with some pure cream whipped thick with a little vanilla bean paste, fresh peaches, cherries and roasted hazelnuts, top with a little maple syrup. I think its necessary to drink coffee with this. Theres something about the cherry, vanilla cream, crunchy roasted hazelnuts and strong cup of coffee that makes me swoon.