Move over, avocado on toast. Add some morning sunshine with these tasty LA-style recipes
Year-round warmth, actual palm trees and so. many. people. on. roller-skates. California feels a world away. But most, if not all, of the food trends we now know and love (juicing, cold-brew coffee, brightly colored fruit on toast) first caught on in the Golden State. Thankfully, a new book, California: Living + Eating, brings a taste of the area to your breakfast table. (Sunglasses optional.)
COCONUT JUMBO OAT GRANOLA
Makes: 1.5kg (15 portions) COCONUT GRANOLA
-100g flame or jumbo raisins
-50g whole skin-on almonds, roughly chopped
-50g shelled unsalted pistachios, roughly chopped
-50g pecans, roughly chopped
-250g jumbo oats
-25g pumpkin seeds
-25g chia seeds
-4 tbsp coconut oil
-5 tbsp maple syrup
-1 tsp vanilla bean paste
-1 tsp ground cinnamon
-½ tsp flaky sea salt
-50g coconut flakes
TO SERVE (PER PERSON)
-1 nectarine, peach or apricot, halved and stoned
-1 teaspoon melted unsalted butter
-150g Greek or natural yogurt -A few edible flowers (optional)
1 Preheat a fan oven to 150°C and line a large baking tray with parchment. Soak the raisins in a bowl of just-boiled water while you prepare the other ingredients.
2 In a large mixing bowl combine the chopped nuts, oats and seeds. Put the coconut oil, maple syrup, vanilla, cinnamon and 4 tbsp water in a small saucepan and heat until it comes to a simmer. Drain the raisins and tip them into the saucepan, then pour everything over the nuts, oat and seeds mixture. Sprinkle in the salt and mix together well.
Diese Geschichte stammt aus der June 2019-Ausgabe von Cosmopolitan UK.
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Diese Geschichte stammt aus der June 2019-Ausgabe von Cosmopolitan UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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