Ancient Whole Grain Granola

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Preparation info

  • Fills

    1 kg

    kilner jar of cereal
    • Difficulty

      Easy

Appears in

Freekeh, Wild Wheat & Ancient Grains

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

  • About

Breakfasts in the Middle East are a savoury affair; eggs, chopped salads, hummous and dips fill each plate with hunks of bread to mop up the juices. A bowl of granola with natural labane, usually made from sheep’s milk, seasonal fruits and lashings of the naturally sweet date syrup, is my alternative. This recipe can include as many or as little ancient grains as you wish, or have stored in your cupboard, just stick to the dry/liquid ratio. I have used a combination of barley, wheat and spelt flakes, buckwheat groats and puffed quinoa, which gives great texture as well as flavour. The nuts and seeds are your choice too and whether you prefer them whole or chopped. The addition of tahini paste, a staple of the region, adds a sesame kick to the authenticity of the ‘ancient’ cereal.

Ingredients

    Method