Recipe: Brain Food
‘Brain Food’ Granola, Coconut Yoghurt, Blueberries and Nectarines
Pumpkin seeds, nuts, dark chocolate and green tea all register highly on the list of foods which are good for brain function, so I’ve come up with a granola recipe that incorporates all four into one delicious crunchy brekky treat. Coconut yoghurt (or any yoghurt for that matter) is great for gut health and blueberries are a fantastic antioxidant.
Without the yoghurt and fruit, the granola makes an easy lunchbox snack, and is a good alternative to overpackaged, high sugar muesli bars.
For a gluten free version, just replace the oats with extra rice puffs.
INGRIDIENTS
100 grams rolled oats
50 grams pumpkin seeds
50 grams macadamia chips
50 grams cocoa nibs
50 grams rice puffs
75 grams coconut oil
100 grams honey
1 tsp matcha powder
50 grams currants
500 grams coconut yoghurt
1 punnet fresh blueberries
2 nectarines, cut into wedges
Fresh mint to garnish
METHOD
• Preheat oven to 170°C.
• In a large bowl, mix together all of the dry ingredients.
• In a small saucepan, or a bowl in the microwave, warm the honey, coconut oil and matcha powder until the coconut has completely melted and the mixture is quite runny.
• Pour over the dry ingredients and mix well with a wooden spoon until all the dry ingredients are coated.
• Spread out in an even layer on a baking tray lined with baking paper and bake for 8 minutes.
• Remove from the oven, mix all the ingredients around on the tray and bake for another 5 minutes. Mix again then bake for another 3 minutes.
• Remove from the oven and cool completely. (At first the mix will seem a bit soggy, but as it cools it will set hard)
• Break up the granola and store in an airtight container. (This recipe will make more than four serves, but the excess won’t last long!)
• Divide the yoghurt between four serving bowls or glasses and top with a generous amount of the granola.
• Mix together the blueberries, nectarine wedges and mint and divide between the four bowls.
