{"id":14661,"date":"2021-02-09T14:33:03","date_gmt":"2021-02-09T01:33:03","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=14661"},"modified":"2021-02-17T10:11:34","modified_gmt":"2021-02-16T21:11:34","slug":"hazelnut-granola","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/hazelnut-granola\/","title":{"rendered":"Hazelnut granola"},"content":{"rendered":"\n

Crunchy hazelnut granola – serve it with ice cold plant-based milk and a spoon of yoghurt, a sprig of cool mint, fresh berries and a side of tropical fruits – do summer breakfasts get any better?<\/p>\n\n\n\n

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What to do in sweltering heat when you can’t travel and are resigned to a staycation? You bring Bali or the tropics to you.<\/p>\n\n\n\n

A generous sleep in, fresh linen sheets. A cotton robe. Slowness. Sliding doors flung open, cool breeze, rainforest sounds on the speakers. A freshly pressed organic juice: green apple, celery, green bell pepper, lemon, lime, cucumber. Crunchy cafe-style granola with blackberries and papaya, a wandering mind, quiet time, peace.<\/em><\/p>\n\n\n\n

I hope you can recreate this recipe and<\/em> this moment for yourselves, your nervous system will thank you!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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🌰Ingredients and substitutions<\/h2>\n\n\n\n

This cafe style granola uses a blend of hazelnuts, almonds, coconut, puffed quinoa, currants, cinnamon, pure maple syrup and vanilla.<\/p>\n\n\n\n

I’ve used both whole and flaked almonds – the different textures really work.<\/p>\n\n\n\n

Most of the ingredients can easily be substituted – just aim to replace an equal amount. If you can’t do nuts, using a mix of sunflower and pumpkin seeds is an option.<\/p>\n\n\n\n

Puffed quinoa can be substituted for puffed oats, buckwheat or millet. And if you can’t find currants, dried figs, mulberries (oh gosh - their caramel notes are the perfect pair with hazelnuts!) or apricots are all great.<\/p>\n\n\n\n

The bulk bin stores are your friend for this recipe!<\/p>\n\n\n\n

🥣Step-by-step instructions<\/h2>\n\n\n\n

Start by pulsing the whole almonds and hazelnuts together until roughly broken down. A little bit of texture is good!<\/p>\n\n\n\n

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Add all dry ingredients to a large mixing bowl.<\/p>\n\n\n\n

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Combine your wet ingredients – the pure maple syrup, coconut oil and vanilla extract, and whisk together. Pour this delicious mixture over your dry ingredients then give it a really good mix.<\/p>\n\n\n\n

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Lastly, spread the granola over a baking tray and bake for about 25 minutes, tossing the mixture a couple of times. The crunch factor won’t be there until its entirely cool, so don’t stress if after that time it still doesn’t look ‘done’.<\/p>\n\n\n\n

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🍓Serving suggestions<\/h2>\n\n\n\n

Let’s be brutally honest, granola is a total treat food! This recipe is nutrient dense, being based on nuts, and does contain both coconut oil and maple syrup.<\/p>\n\n\n\n

With that in mind, opt for smaller portion sizes, and top your bowl up with chilled plant-milk<\/a> and low-sugar fruits such as berries (raspberries, blueberries, blackberries, strawberries), kiwifruit and papaya<\/a>.<\/p>\n\n\n\n

Fresh mint leaves are another favourite and I think they go particularly well with the hazelnuts. <\/p>\n\n\n\n

This recipes yields a generous amount, and is a great gift if you source a nice jar.<\/p>\n\n\n\n

There we go, hazelnut granola done and dusted, enjoy! – Lauren. x<\/p>\n\n\n\n

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Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram @ascensionkitchen.<\/a> If you're after personalised health and nutrition advice, contact my clinic,<\/a> I'd be happy to work with you.<\/p>\n\n\n

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\ud83d\udcd6Recipe<\/h2>
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Hazelnut Granola<\/h2>\n
<\/div>\nNaturopath Lauren Glucina<\/a><\/span>\n
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Perfectly crunchy hazelnut granola sweetened naturally with pure maple syrup. Serve with chilled plant-milk and low sugar fruits for an easy and delicious breakfast. Yields about 6 ½ cups, one serving has been calculated as ½ cup.<\/span><\/div>\n
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