The combination of mango with cardamom is warming and exotic, and somehow slightly naughty with it’s hint of savouriness. This granola uses...
The combination of mango with cardamom is warming and exotic, and somehow slightly naughty with it’s hint of savouriness. This granola uses these flavours to make a hearty topping for your favourite yogurt or fresh fruit at breakfast time, or a lovely mid-afternoon nibble straight from the jar, perfect for little ones exploring new textures and spices. It also makes an unusual gift in a pretty jar. The egg white adds extra crunch, but leave it out if you prefer.
Crunchy Mango & Cardamom Granola ingredients:
- 115g Gluten Free Oats
- 110g Buckwheat
- 80g Cashew Nuts
- ½ tsp Ground Cardamom (the seeds from about 6 pods)
- 1 tsp Cinnamon Powder
- 75g Honey
- 30g Coconut Oil
- 1 tbsp Egg White (optional)
- 75g Chopped Dried Mango
- 50g Toasted Coconut Flakes
Crunchy Mango & Cardamom Granola method:
- Preheat the oven to 150˚C, line a large baking sheet with baking parchment or a silicone mat.
- In a medium bowl, mix together the oats, buckwheat, nuts and spices until well combined.
- Add the coconut oil to the honey, and mix together. If the coconut oil is still solid, warm it gently in a microwave until liquid (about 30 seconds on low power). Stir the liquid into the dry ingredients until thoroughly coated. Finally, add the egg white and mix again.
- Spread the granola mixture out onto the baking sheet and place into the oven for 30 minutes.
- After 15 minutes, check the edges are not browning too quickly, if they are, give the granola a little stir to combine them back in.
- Remove from the oven and leave to cool on the tray. When completely cool, add the mango and coconut flakes, and store in an airtight container.
- Makes 6-8 Portions
