Recipe: Brain Food

Image source: Photographer Dave Gleeson

‘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.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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