Toasted Beetroot & Coconut Cardamom Granola
If you’ve never tried toasted beetroot as a granola topping you’re in for a treat. Not only does it add a delicious natural sweetness and vibrant colour, but it increases daily plant consumption and diversity helping to feed our healthy gut bugs.
Servings: 20 portions Time: 1 hour
Ingredients
200g beetroot, peeled.
300g jumbo oats
100g pumpkin seeds
100g sesame seeds
150g almonds, blitzed roughly in a food processor
150g walnuts, blitzed roughly in a food processor
2 tbsp ground cardamom
¼ tsp salt
100ml maple syrup
120ml olive oil
100g coconut flakes, toasted
Method
1. Preheat the oven to 160C fan.
2. Start by grating the beetroot and lay it in between two layers of kitchen roll to soak up any liquid.
3. Meanwhile add the oats, seeds, nuts, ground cardamom and salt to a large mixing bowl and combine everything well.
4. When most of the beetroot liquid has been absorbed, stir the grate beetroot through the dry mixture.
5. Mix the maple syrup and olive oil together then pour this over the dry mixture and combine thoroughly so everything is coated.
6. Lay out the granola mixture in a thin layer on a few baking trays and press down slightly with a spatula.
7. Bake for 15 minutes, give it a stir then bake for another 15 minutes until the granola mixture is a lovely golden colour and the beetroot is toasted but not burnt (you may need to keep an eye on this the first time you try this as all ovens vary!).
8. Enjoy with unsweetened live yoghurt and fresh fruit!
