SEASIDE FRUIT AND GRANOLA
INGREDIENTS
11/2 cup rice flakes
3 cups coconut milk or any milk you like (almond, cow’s milk etc), plus extra if needed
1 tablespoon agave nectar
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1 tablespoon coconut oil
1/2 cup coconut flakes
1/2 cup sunflower seeds
1/2 cup chopped nuts of your choice (I used walnuts and almonds)
1 tablespoon agave nectar
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1/2 cup coconut yoghurt
4 passionfruit, halved
1 pawpaw sliced
3 limes, skin removed and flesh sliced
3 blood oranges, skin removed and flesh sliced
3 persimmons, thinly sliced
mint leaves
EQUIPMENT
SMALL POT
SMALL CAST-IRON FRYING PAN
METHOD
Light your gas cooker. Combine the rice flakes, milk and agave nectar in a small pot. Place over the flame and cook until the flakes are soft, about 5 minutes Remove the pot from the heat and set aside while you make your topping.
Melt the coconut oil in a cast-iron frying pan. Add the coconut flakes, sunflower seeds, nuts and agave nectar and cook until the nuts take on a nice golden colour. This will take about 5 minutes, but remember the pan will retain the heat after it is removed from the flame so take it off just as the nuts start to turn golden. Set aside. As it cools the granola will go hard and crunchy.
Reheat the rice porridge and, if needed, add a little more water or milk. You want it to be a little runny to help absorb the yummy granola. To assemble, put a scoop of the porridge in a bowl, then add the yoghurt, granola and then the fruit to finish. A little mint wouldn’t go astray either.
Drink of choice: Coffee or Tea