As the changeable weather of Spring signals winter is now gone and summer will come soon, are you noticing a desire to change your breakfast from winter fare of porridge to something a little lighter?
During the ups and downs of Spring to Summer not only the weather is changeable. So too, our digestive fire can be challenged as it helps to burn up the leftover of winter excess stored in our tissues while preparing for the rise of Summer. If you have noticed a change in your digestion then we suggest you be particularly attentive to powering up your digestion and we have a tasty Granola recipe for you to try.
Granola for breakfast
As Summer arrives so to a wide range of berries and other fruits come into the menu. Take ½- ⅔ cup of Granola with seasonal fruit that you enjoy: Cherries, kiwis, navel oranges, mango and strawberries are particularly tasty during Spring.
If you wish to have some fluid with your granola consider adding ⅔ cup of almond milk, soy milk, or some water – sky juice as my sister told her children. You may prefer to take the fluids warm during Spring when the weather is still cool and changeable. Enjoy!
Makes approx 10.5 cups
- 565g rolled oats 115g wheat germ
95g unsweetened flaked coconut 70g unsalted sunflower seeds
70g sesame seeds 140g chopped almonds
120mL vegetable oil 120mL maple syrup
120mL boiling water 35g brown sugar
Pinch of salt ½ tsp vanilla extract
2 tsp Cinnamon 2 tsp Turmeric
1 tsp Ginger powder 1 tsp Cardamom powder
Preheat the oven to 165 degrees C. In a large bowl stir together dry ingredients of oats, wheat germ, coconut, sunflower seeds, sesame seeds, almonds and spices. In a separate bowl mix the oil, maple syrup, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into dry ingredients and stir until evenly coated. Spread in a thin, even layer on a large baking sheet.
Bake for 60 to 90 minutes in the oven, stirring every 30 minutes until toasted and fragrant. Granola will crisp up when cooled.