Apple Purée, Cinnamon & Nut Granola

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Homemade granola trumps shop-bought granola in every single possible way. The taste, the crunch, the nuttiness. You can throw in whatever you like and it isn’t stuffed with refined sugar or synthetic honey or palm oil or preservatives such as sulphur dioxide. In the past when I took a bite of Tesco own granola or even brands such as Jordan’s or Dorset Cereals, I was always overwhelmed by how sugary it tasted. You can literally feel the granules of sugar melting on your tongue, going all over your teeth and straight down into your body. Which is really not good in any way.

I was trying to think up a new granola recipe with a seasonal element and my mind immediately jumped to apples, since they’re in season and full of their own subtle fruity sweetness. I love having stewed apple for pudding so I thought why not try baking it with oats and see what happens. The result is super and makes a delicious, fruity, crunchy yet squishy granola which I think you’re all going to love. It’s so easy to throw together (despite what looks like a long ingredient list!) and if you haven’t got the time to peel, core, chop and stew some apples then you can simply use apple sauce. And, even better, it’s probably one of the healthiest and most nutrient dense granolas out there.

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As well as oats (an excellent source of fibre and slow-burning energy) and apple, it’s brimming with pecans, almonds and walnuts, all of which give a great protein boost for first thing in the morning, as well as minerals such as iron and magnesium. On top of that, the pumpkin seeds, sunflower seeds and flaxseeds not only enhance the protein content of the granola further but are a great source of the really good, healthy fats omega 3 and omega 6 which our bodies need and love. The cinnamon gives that yummy hint of spice which is the perfect partner for apple and the blackstrap molasses add a further fruity flavour and a little bit of extra sweetness. Blackstrap molasses is actually the by-product of the process of making refined sugar from the sugar cane plant and consequently contains all of the vitamins and minerals which white sugar lacks. It’s highly nutritious, containing healthy amounts of copper, iron, calcium and magnesium. It’s so great for vegetarians and vegans who often have trouble getting iron into their diet (I certainly do), but the combination of blackstrap with the nuts, seeds and currants makes this granola an iron-filled feast.

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Makes two large containers of granola:

  • 2 large cooking apples (or 3 medium sized) or 450g/1½ cups of apple sauce
  • ⅓ cup of water
  • 1 cup of rolled oats
  • 1 cup of jumbo oats
  • ½ cup of walnuts
  • ½ cup of pecans
  • ½ cup of almonds
  • ½ cup of pumpkin seeds
  • ½ cup of sunflower seeds
  • ⅓ cup of flaxseeds
  • ⅓ cup of flaked almonds
  • 3 teaspoons of cinnamon
  • 1 teaspoon of mixed spice
  • 1 teaspoon of ground ginger
  • 3 tablespoons of coconut oil
  • 4 tablespoons of sunflower oil
  • 3 tablespoons of blackstrap molasses
  • ½ cup of currants or raisins
  • 2 tablespoons of yacon syrup/raw honey/maple syrup (optional – for sweeter tooths)

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Preheat your oven to 175°C. If making the apple purée from scratch, peel, core and slice the apples into small sized chunks and place in a fairly large saucepan along with the water. Put this on the hob at a medium heat, watching it until the water starts to boil. At this point put the lid on and reduce to a low heat to allow the apples to stew for about 15-20 minutes, checking them every five minutes and giving them a quick stir.

While the apples are cooking, place the oats in a large mixing bowl. Add half the walnuts to a pestle and mortar and give them a good bash until they’ve broken up into small pieces. Pour them into the mixing bowl with the oats before breaking up the other half in the pestle and mortar. Do the same to the pecans and whole almonds, and then add the flaked almonds and all the seeds to the mix. Give it a stir around and then add the cinnamon, mixed spice and ginger before stirring once more.

When the apple has stewed down into a purée, add your 3 tablespoons of coconut oil and blackstrap molasses so they melt nicely down into it too, giving it a stir so it’s all mixed well. Remove from the heat, allow to cool for a minute or two before pouring it into the granola mixture along with the 4 tablespoons of sunflower oil and the currants. Using a large spoon, stir the whole mixture up so all the oats, nuts and seeds are well and coated with the apple, oil and blackstrap (if you like your granola on the sweeter side add the yacon syrup, honey or maple syrup at this point too).

Line a large baking tray with a sheet of baking paper and then pour on the granola mix, spreading it evenly across and squashing down gently. Place this in the oven for about 45 minutes to an hour, depending on how brown and crispy you like it. Every 10 minutes or so take it out and give it a little stir to make sure it toasts evenly and none of it burns, and you get good sized nuggets of granola not one massive piece. When you’ve reached the desired crunchiness, remove from the oven, allow to cool and then store in an airtight container so it stays crispy and fresh for days, weeks or even months (depending on how fast you gobble it down) to come.

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Purple Sprouting Broccoli, Spinach and Toasted Pumpkin Seed Salad

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I always used to think of salads as a summer thing, but an autumn or winter salad can be so delicious and can easily be warming, especially with a good zesty dressing. The best thing about this salad is how easy it is to make. Purple sprouting broccoli is so tasty raw and by not cooking or heating it in any way it retains all 100% of possible nutrients available, meaning it’s packed with goodness. Not only is broccoli a rich source of vitamin C, it’s also full of iron, calcium, vitamin A and the phytochemical sulphoraphane which can help protect against diabetes, cancer and heart damage.

Even better, the little bunch of purple sprouting broccoli I used for this salad was grown in the UK, in a county just west of my home, so it’s the epitome of seasonal, local and fresh. Similarly, spinach is still just about in season in Britain, which is fantastic, so I just had to make something with it. And again, by eating raw spinach our bodies have the chance to soak up more vitamins, minerals and nutrients, which is always a good thing. The avocado adds a creamy dimension and the toasted pumpkin seeds are bursting with flavour – lightly crunchy and warm. They also give the salad an autumnal element, as now is the perfect time for pumpkins and squash. Drizzling all the ingredients with an olive oil, lime and tahini dressing really tops this salad off, making it scrummy and the complete opposite of what many people think of as salad. This is far from a boring and tasteless collection of flaccid iceberg lettuce, tomato and cucumber. It’s so healthy, packed with protein and is a seasonal feast which will fill you up without any stodge – perfect for a light autumn lunch. So whip it up and tuck in!

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Serves 1

For the salad:

  • 3 or 4 stems of purple sprouting broccoli (depending on their size)
  • A large handful of spinach leaves
  • ½ an avocado
  • A handful of pumpkin seeds

For the dressing:

  • 3 tablespoons of olive oil
  • 2 teaspoons of apple cider vinegar
  • 2 teaspoons of tahini
  • 1 lime
  • Salt and pepper

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Simply wash the broccoli, dry it and then slice into small pieces. Wash the spinach in a salad spinner and place in a bowl along with the broccoli pieces. Cut open your avocado into two halves then scoop out the flesh from one of the halves before slicing it into small cubes. Add them to the salad bowl as well and toss with the spinach and broccoli.

To make the dressing, cut the lime in half and squeeze out all its juice into a jug before adding all the other ingredients. Then stir with a fork to make sure it all combines nicely.

Next, place the pumpkin seeds in a dry frying pan and turn the hob on to a medium heat. After a minute or two they’ll start to toast so make sure you turn them and shift them about so they cook evenly. Once they start going a little brown remove them from the heat. Sprinkle them over the salad, drizzle over the dressing and mix it all up before enjoying!