Get Nourished: Go nuts for Luke’s and Zoe’s deliciously crunchy recipes
This week on Get Nourished, it’s all about easy, crunchy nut-based dishes that can aid sleep. Check out the recipes for Luke Hines’ walnut crunch granola and Zoe Bingley-Pullin’s peach and almond salad.
Luke Hines’ Walnut Crunch Granola
Ingredients2 cups rolled oats 1 cup walnuts, roughly chopped 1/2 cup macadamias, roughly chopped 1 cup maple syrup 1/4 cup coconut oil, melted 1 tbsp vanilla extract 1 tsp ground cinnamon 1/2 cup plain greek yoghurt or your favourite yoghurt, to serve Handful fresh mixed berries, to serve |
MethodStep 1. Preheat your oven to 180C and line a large baking tray with baking paper. Step 2. Combine the oats, walnuts and macadamias in a bowl, and use your hands to toss and mix well. Step 3. Add maple syrup, melted coconut oil, vanilla extract and cinnamon before using a wooden spoon or spatula to mix well. Do this until all flavours are evenly distributed. Step 4. Spread your granola mixture on the baking tray, or use two trays if you don’t have enough room. Bake for 30 minutes, giving it a turn and toss every 10 minutes or so. Step 4. Once golden brown all over, remove the granola from the oven and allow to cool on the tray. This is when it goes extra crunchy. Step 5. Serve with your favourite yoghurt and some fresh berries. Store the leftovers in an airtight container in the fridge for up to seven days. |
Zoe Bingley-Pullin’s Peach and Almond Salad
Ingredients2 ripe peaches, diced 1/2 Spanish onion, diced finely 1 cup rocket leaves 1/4 cup chopped almonds 1 lemon, juiced 1/2 tsp lemon zest 1 tbsp extra virgin olive oil |
MethodStep 1. In a bowl, add all ingredients and mix well. |
