Sweetened with agave nectar, vanilla, and warm spices like Cinnamon, Cardamom and Turmeric, this homemade granola is the new way to fuel your day. Nutty, with a slightly chewy texture, sorghum is a gluten-free ancient grain that pops (just like popcorn!) when heated on the stovetop. Add almonds, pecans and shredded coconut to round out this crunchy breakfast treat. Enjoy granola in a bowl with almond milk - à la cereal, on top of yoghurt with fresh fruit, or as a munchable snack all on its own.
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.
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.
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.
CHEF’s TIP
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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.
