This week's breakfast recipe
Manuka Honey-Roast Granola with Walnut Tofu Cream
This granola will keep for a month if stored in an airtight container such as a kilner jar. The "cream" contains no dairy. You can also buy fantastic soya yogurts, or simply use yogurt.
40 minutes to 50 minutes
500g Jumbo oats
50g Pumpkin seeds
50g Sunflower seeds
4 tbsp Sesame seeds
4 tbsp Poppy seeds
50g Desiccated coconut
150g Manuka honey
100ml Extra virgin rapeseed oil
Walnut Tofu Cream
350g Silken tofu
80ml Maple syrup
125ml Vegetable oil
2 tbsp Walnut oil
- Preheat the oven to 170°C/gas 3. In a large bowl, mix the dry ingredients for the granola. Put the honey and rapeseed oil in a small pan and bring to a simmer, stirring often, until the honey has become quite runny. Pour it over the oat mixture and toss it all together. Line two baking dishes with baking parchment and divide the mixture between these. Bake for 20–30 minutes, stirring often, until the oats are golden. If you undercook it, it won’t crisp up enough, but don’t let it get too dark or it will be bitter. Leave the mixture to cool completely, then store in airtight containers.
- For the walnut tofu cream, put everything in a food processor and blitz on full speed for 1½ minutes, pausing to scrape the sides down every 30 seconds. It should emulsify and become smooth and creamy. You can serve it immediately, or place it in a covered container in the fridge and use within 2 days.
3. Serve with seasonal fruits such as Quince, Kumquats, Physillis and Chestnuts and some dried goji berries.
The tofu cream with this crunchy, seed-rich granola works best with a green rather than a black tea