Bringing real baking into your home with deliciously simple recipes.
Prep 15minBake 30-40minMakes 1kg
Scrumptious and satisfying, this granola recipe is one that Make Me a Baker graduate, Sarah Taylor, serves at her cafe Six Smith in Cronulla on Sydney's southern beaches. If you would like to serve it just as Sarah does, greek-style yoghurt and seasonal fruit, such as oven-baked rhubarb, pears or apples, will make the perfect accompaniment.
275g rolled oats
75g sunflower seeds
75g coconut chips / flakes
75g shredded coconut
25g white chia seeds
25g black chia seeds
25g poppy seeds
200g unsalted macadamias
60g maple syrup
60g almond oil
Preheat the oven to 170°C (150°C fan-forced).
Combine all ingredients except the maple syrup and almond oil in a large bowl. Set aside.
Heat the maple syrup and almond oil in a small saucepan over a low heat until warmed through and and combined. Pour over the rolled oats mixture and mix thoroughly until combined and evenly coated.
Spread the oat mixture evenly over 2 medium shallow baking trays and bake in preheated oven for 30-40 minutes, stirring every 10 minutes, until golden and aromatic.
This granola will keep well in an airtight container or jar for up to 4 weeks.
Reminiscent of the traditional and timeless Anzac biscuits, these morish treats have the addition of almond and sesame (for extra crunch) and mandarin (for a surprising flavour twist). This variation is not intended to be disrespectful of the ANZAC spirit – just a modern variation to enjoy with a cuppa and to reflect on the legacy left and sacrifice made by our service men and women.
Preheat oven to 180°C (160°C fan-forced). Line 2 large oven trays with baking paper.
Put the rolled oats, flour, coconut, brown sugar, almonds, sesame seeds and mandarin rind in a large mixing bowl and stir to combine.
Put the butter, treacle and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine – the mixture will foam. Add to the dry ingredients and stir with the wooden spoon until evenly combined.
Roll tablespoonfuls of the mixture into balls and place about 5cm apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm thick.
Bake in preheated oven for 20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.
These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)