Buying it. Growing it. Cooking it. And of course eating it! Most of our meals are cooked from scratch, and I love to encorporate a little home cooking right from the start of the day - the most import meal - breakfast.
I usually have fruit and yoghurt, and top it off with a generous sprinkling of homemade granola. A new discovery for me is stem ginger. After using some in a delicious pear and ginger crumble I had a brainwave to try some chunks in my homemade granola. Et voila! A new recipe was born!
So here's what you do -
Grab a large oven proof dish. Sprinkle in a cup of oats and a cup of mixed nuts/seeds of your liking. (I like them ALL so I added pumpkin & sunflower seeds, cashews, hazelnuts, almonds, pistachios and Brazil nuts - I roughly chopped the nuts). Now for the sticky, tasty, zingy ginger - chop up 2 or 3 balls of stem ginger (or as much as you like) and add it to the oaty mixture. Give it all a stir. In a cup put a tablespoon of coconut oil and a desert spoon of honey and soften in the microwave - 30 seconds should make it soft enough. Pour this over the granola and stir. Roast in the oven for 20 minutes at 180 degrees, stir it up once or twice during cooking.
Remove dish from the oven and allow to cool. Transfer to an airtight container. It'll stay fresh for ages (a couple of months or so) - if it even lasts that long!
It also makes an amazing topping for fruit crumble or you can just nibble it straight from the jar!
Of course there are many different variations when it comes to granola - instead of the ginger you can add chopped apple and cinnamon, or add dried coconut and raisins 5 minutes before removing from the oven. Or maple syrup or peanut butter instead of the honey... Oh the possibilities are endless!
If you're on Instagram, be sure to check out my hashtag #srmmeals for more of my tasty meal ideas and recipes