I can’t recall the exact day that I stumbled into Emma Galloway’s world, but I do remember being completely and utterly awe-struck, inspired, and grateful. Her blog, My Darling Lemon Thyme has been on my highly edited list of sites that I actually read, and her delicious, innovative recipes have been making regular appearances in my kitchen ever since.
Joy of joys, Emma released a cookbook, and just like the blog, it is a true gem. Flipping through this book is kind of like shopping in a store where everything fits you perfectly, is the exact colour you want, and strikes the perfect balance between need and want. For instance, I need a recipe for gluten-free sourdough bread, and, I want another recipe for granola. She takes familiar ingredients and genius-ly transforms them into something unique and special that makes you ask: why didn’t I think of that?! Sweet Potato and Kale Latkes, Mung Bean Pancakes, Buckwheat Tabouli – the list goes on. Emma uses exclusively plant-based, gluten-free, whole food ingredients, and taste comes first! I want to tuck into every single one of her meals and treats.
Although it was nearly impossible to choose just one to share here, the recipe I settled on was Tahini, Orange + Coconut Toasted Muesli, as it sounded like the best and most exciting new way of enjoying granola, and the perfect way to bid farewell to those last winter oranges in the market. The idea of adding tahini to granola was totally brilliant (thanks again, Emma), along with the flavours of toasted coconut and oranges. Yum. After baking, the additions of dried fruit are really special and deliver bright, juicy hits throughout the toasty nuts, seeds and grains. It’s incredibly balanced and tasty, and makes a stupendous topping for yogurt, porridge – even as snack eaten right out of the jar. A bag of this on a recent trip halfway across the world proved to be a real lifesaver!
The next time I make this recipe, I am going to try it with rolled oats instead of the quinoa flakes. Although it was a nice change to use a different grain, I find the texture of quinoa flakes a little too light and powdery – I prefer the heft and crunch that oats give to granola. I’ve even wondered about using buckwheat groats, which I love in cereal. I will keep you guys posted when I try something new!
Makes 1.5kg / 2 poundsIngredients:
5 cups / 500g quinoa flakes
2 cups / 180g unsweetened shredded or flaked coconut
1/2 cup / 65g cashews, roughly chopped
1/2 cup / 75g whole raw almonds, roughly chopped
1/2 cup / 65g pumpkin (pepita) seeds
1/2 cup / 60g sunflower seeds
1/4 cup / 35g sesame seeds
1/3 cup / 80ml virgin coconut oil
1/3 cup / 80ml un-hulled tahini
1/3 cup / 80ml honey, pure maple or brown rice syrup (I used maple syrup)
1 tsp. pure vanilla extract
the finely grated zest of 2 oranges
1/2 tsp. fine sea salt
1 cup / 200g natural raisins or sultanas
1 1/2 cups / 165g dried cranberries
1 cup / 95g firmly packed dried apple slices, roughly chopped
1/2 cup / 80g pitted dried dates, roughly chopped
1. Preheat oven to 350°F / 180°C. Combine quinoa flakes, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey or syrup, tahini, vanilla, orange zest and sea salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.
2. Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Watch those edges like a hawk as they have a tendency to burn. Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.