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Popped Sorghum Granola
Ingredients
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150 millilitres (5 fluid ounce) agave nectar
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1 tablespoon oil
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2 teaspoons vanilla extract
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2 teaspoons Cinnamon Ground
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10 Cardamom Pods , , shells discarded and ground
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1/2 teaspoons Turmeric Powder
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1/2 teaspoon Sea Salt
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175 grams (6 ounces) sorghum grain
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50 grams (2 ounces) flaked almonds
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50 grams (2 ounces) pecans, chopped
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50 grams (2 ounces) desiccated coconut
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50 grams (2 ounces) pumpkin seeds
Key Products
- Sorghum is a gluten-free ancient whole grain with a hearty texture and mild flavour. It can be popped like popcorn, or used in pilafs, salads, or anywhere else whole grains are called for. Sorghum can be found in natural foods stores, the organic section of the supermarket, or online specialty stores.
- Serve granola in a bowl with almond milk or yoghurt topped with fresh fruit, such as blueberries, raspberries, mango or kiwi.
Instructions
- 1 Pre-heat the oven to 130°C, 250°F, Gas Mark ½. Mix the agave nectar, oil, vanilla, spices and Sea Salt in a small bowl until well blended, and then reserve.
- 2 Pop the sorghum grain by heating a large pan (which has a lid) on medium-high heat. Add a third of the sorghum, cover and cook for 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds between pops, remove the pan from heat and transfer the popped sorghum to a large bowl. Repeat with remaining sorghum in two more batches.
- 3 Add the almonds, pecans, coconut and pumpkin seeds into the large bowl. Add the agave mixture and toss until evenly coated. Spread thinly on a foil-lined baking tray and bake for 1 hour, stirring halfway through the cooking time. Cool completely on a wire rack.
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