For those Sunday morning sleep-ins, awaking slowly to the sunlight creeping in under the blinds, rising with your robe draped, make the decision to ditch the cereal and succumb to clusters of crunchy golden delights.
BY Mr Darcy Higgins | PHOTOGRAPHY Tori Simson | PRODUCTION Chanelle McAuliffe | PROPS Izzi & Popo
1 cup Almonds
1 cup Pecans
1 cup Walnuts
1 cup of Rolled oats
½ cup Shredded/flaked coconut
½ cup Coconut oil
30g Agave syrup
30g Liquorice root (can use straight from a tea bag)
¼ Chia seeds
1 tbsp Cinnamon
Preheat oven to 140C.
1. Roughly chop nuts, place in a bowl with melted coconut oil and add all ingredients. Combine thoroughly.
2. Line a baking tray with baking paper and layout the granola mix. Bake for 10 minutes, turn mix over and bake for a further 10 minutes until golden.
3. Make space in your freezer, and transfer the sheets of granola mix straight from the oven to the freezer. Allow for it to set for an hour or two and it will be ready to snap into granola clusters.
4. Instead of serving with milk, blend up a vanilla banana smoothie. Serves 4
VANILLA BEAN SMOOTHIE
BY Mr Darcy Maxwell | PHOTOGRAPHY Tori Simson | PRODUCTION Chanelle McAuliffe | PROPS Izzi & Popo
2 Bananas 4 Dates 1 Vanilla pod 2 ½ cups Almond milk 1 tbsp Raw Maca powder 1 tsp Cinnamon
Blend on high until all ingredients are blended and of a smooth consistency. To get your green goodness fix, add kale. Serves 2