Chef tip: Make granola first to allow it to cook & cool. Can be stored in an airtight container used when needed.
Granola
Ingredients
- 40g oats
- 40g sunflower seeds
- 25g linseeds
- 25g chopped almonds with skins on
- 1 tbsp poppy seeds
- 2 tbsp honey
- 2 tbsp canola oil
Method
- Preheat oven to 180°C.
- In a large bowl, mix all ingredients through thoroughly.
- Line a flat oven tray with baking paper and spread out the mixture evenly.
- Bake on the bottom shelf of the oven for 1- 15 mins until golden. The mixture will keep cooking so make sure not to take it too dark in the oven before allowing it to cool.
Salted Prune Butterscotch Sauce
Ingredients
- 150g white sugar
- 50ml water
- 100g Australian pitted prunes (soak in 250mls water)
- 150g diced butter
- 80ml cream
- sea salt to taste
Method
- In a medium saucepan, mix sugar and water together and cook on medium heat.
- Strain prunes keeping water. Set aside.
- Cook sugar in a saucepan until it starts to become golden brown around the edges. Carefully swirl the pan and add in diced butter then cream. Whisk carefully until boiled and smooth.
- Add prune liquid and then prunes and bring to boil.
- Remove from heat and allow to cool for 5 mins before blending until smooth, adding salt to taste.
- Preheat oven to 180°C.
- Stir in water, salt and milk.
- Cook on low heat, stirring constantly until the mixture becomes thick and creamy. This should take approximately 10 mins.
- Add more milk if a creamier texture is preferred.
- Serve into bowls, and top with granola, then a generous spoon full of crème fraîche, and drizzle with butterscotch sauce as desired.
7 Grain Porridge
Ingredients
- 20g polenta
- 20g buckwheat
- 20g black quinoa
- 20g white quinoa
- 20g amaranth
- 20g millet
- 30g oats
- 500mls milk + 500 ml water
- pinch of salt
Method
- Mix all ingredients in a bowl, and pour into a large saucepan.
- Stir in water, salt and milk.
- Cook on low heat, stirring constantly until the mixture becomes thick and creamy. This should take approximately 10 mins.
- Add more milk if a creamier texture is preferred.
- Serve into bowls, and top with granola, then a generous spoon full of crème fraîche, and drizzle with butterscotch sauce as desired.
