Chef and food writer Tess Ward, has produced a range of healthy and flavoursome recipes to complement our new collection Dove Grey, which has a subtlety and depth entirely unique to Burleigh.
The perfect amalgamation to start the day, Tess’s second recipe is an almond granola containing cardamom, roasted plums and cacao. This recipe also makes a great brunch option that can be batch prepared and stored to enjoy throughout the week. Tess has served the granola in a Dove Grey Calico Cereal Bowl.
Ingredients:
100g Spelt flakes
100g Rolled jumbo oats
100g Puffed rice
75g Almonds, roughly chopped
50g Golden raisins
75ml Maple/brown rice syrup
50g Coconut sugar or light brown sugar
1/2 Teaspoon fine sea salt
4 Tablespoons smoked rapeseed oil
Zest and juice 1 of lemon
2 Teaspoons vanilla extract
1/2 Teaspoon ground cardamom
1 Level teaspoon ground ginger
(Above dry ingredients - serves 8)
600g Thick greek yogurt
6 Plum, halved
1 Tbs smoked rapeseed oil
1 Tbs maple syrup
1/4 Teaspoon ground ginger
100g Raspberries
2 Tbs Cacao nibs
(Above wet ingredients - serves 4)
Method:
- Pre-heat the oven to 180 degrees C
- Mix all the dried ingredients in one bowl, aside from the raisins
- Combine all the wet ingredients in another large bowl. Use the wet mixture to melt the sugar
- Add the dry mix to the wet and mix to combine. Spread the mix over a baking tray and flatten down with the back of a spoon. Place in the oven for 10 minutes and then check on it, gently breaking it apart with a wooden spoon. After cooking for 20 minutes or so, add the raisins and stir through. Keep moving it in the pan at regular intervals. You want to keep the granola in generously sized chunks
- Place the mixture back in the oven and keep checking on it, turning it in the tray at 10 minute intervals, until it looks golden
- Meanwhile, place the plums in a large bowl and toss in the oil, maple and ginger. Heat a large griddle pan and cook until they are golden and soft - the more smokey/charred the taste, the better
- Serve by dolloping 150g yogurt into one side of a bowl, add the granola to the other side and place 3 halves of roasted plums to the third side. Drizzle over any of the plums resting juices and top with slightly crushed raspberries and cacao nibs.