Happy belated Valentine’s Day! Do you celebrate it? I never did and probably never will but I guess wishing it is fine. So yesterday we didn’t go out to a fancy restaurant but I made chipotle chicken quesadillas and a big batch of guacamole! Laelia went to bed on time, we fell asleep watching friends - pretty much like every night - and it was soooo good!
I have to tell you about this granola, a while ago, I made a rose water and fragrant granola. I posted a picture of it on Instagram but I never shared the recipe on the blog, simply because I didn’t feel that it was such a unique recipe. To be honest, I just thought that the Internet had enough rose water granola recipes and that mine wouldn’t really have made a difference. But so many of you have been asking me for a granola recipe and I didn’t forget about you, I never do!
Since turmeric is present in so many Moroccan dishes and because it is such a healthy and tasty ingredient, I figured why not also have it for breakfast and add it to our granola? And who doesn’t love a good old crunchy and honey-y granola? My relationship with granola is a bit of a “hate/love” situation. Actually, it is what I eat for breakfast that is problematic. I end up eating the same thing for breakfast for weeks, sometimes months (hello almond and maple syrup porridge!) until I basically get sick of it. Anyway, I am currently in my granola phase and enjoying this yellow bright and deliciously crispy granola! Let’s see how long this one lasts for! Byeee
Turmeric and honey granola
Makes about 700 gr granola
350 gr rolled oats
100 gr flaked almonds
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
200 gr honey
150 ml orange juice
1 tablespoon ground turmeric
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
50 gr dried cherries, chopped
50 gr dried apricots, chopped
• Preheat oven to 170 C (370 F) In a large bowl mix together the oats, almond flakes and seeds.
• In a small saucepan warm the honey, orange juice, turmeric, vanilla extract, cinnamon and salt. Pour the liquid over the oat mixture and stir making sure that all the ingredients are well combined. All the oats should now look yellowish.
• Spread the mixture on a lined baking sheet and bake for 20 to 25 minutes, until the oats are crisp and golden. Stir the oats occasionally throughout the baking process to make sure they don’t burn.
• Take the baked oat mixture from the oven and allow to cool. Place the oat mixture in an airtight container and stir in the dried fruits.
• Enjoy with Greek yoghurt or milk and fresh fruits!