This recipe first appeared in Woman’s Day.
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Ingredients
Maple granola
Rhubarb and berry purée
Method
1.Preheat oven to 180°C.
2.In a large roasting dish, mix together the rolled oats, coconut, seeds and almonds.
3.In a small bowl or jug, mix together the maple syrup and coconut oil. Pour over the granola mixture. Combine well to coat.
4.Place dish in oven and toast for about 15 minutes or until brown. You will need to stir the mixture about three times during the cooking process.
5.Cool, then store in an airtight container.
6.Serve with rhubarb and berry purée, topped with yoghurt (or cream or milk).
Rhubarb and berry purée
7.Chop rhubarb into 5cm chunks and place in a medium saucepan. Cover with ½ cup water and sugar.
8.Cook rhubarb on medium until tender – about 10 minutes.
9.Add berries to the rhubarb.
10.Pour fruit mixture into a blender and process until smooth.
11.Store in the fridge.
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