Granola (makes 900g)
450g / 15 oz nuts (almonds, hazelnuts, brazil nuts, pistachio), roughly chopped, leave a handful of almonds whole
150g / 5 oz pumpkin seeds
100g / 3.5 oz quinoa
50g / 1.7 oz linseeds
3 tbsp poppy seeds
50g / 1.7 oz coconut flakes
60ml / 2.1 fl oz maple syrup
50ml / 1.7 fl oz coconut oil, melted
1 tsp vanilla extract
1 tsp ground turmeric
Small pinch round cloves
½ tsp ground cinnamon
seeds from 20 cardamom pods, crushed in a pestle and mortar (or ½ tsp ground cardamom)
For the lassi yogurt
1 alphonso mango (or the ripest mango you can find)
100ml / 3.5 fl oz Greek yogurt
juice of a lime
1 tsp honey, if required
pinch of cinnamon, to garnish
Mint leaves and blueberries to serve
- Pre-heat the oven to 140°C / fan 120°C / gas mark 1.
- Put the nuts, seeds and coconut in a large mixing bowl with the maple syrup, coconut oil, vanilla, turmeric, cloves, cinnamon and cardamom. Season with a pinch of sea salt if you like and stir well to mix thoroughly all the ingredients.
- Spread the mix out across a few baking sheets in thin layers. Bake in the oven for an hour, stirring the granola every 15 minutes (especially at the edges), and swapping the trays around in the oven. The granola should be well toasted and golden.
- Cool and store in an airtight container until needed.
- To make the lassi, blitz the mango flesh, discarding the stone and skin, in a food processor. Add the yogurt, lime juice and honey to taste and blitz briefly to combine. The mango can also be stirred through the yogurt for a ripple effect. Top the lassi with the granola and a sprinkling of cinnamon, blueberries and mint leaves.