Hemp seed EVOO Granola with Yoghurt and Blistered Blueberries
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
1 tablespoon Red Island Extra Virgin Olive Oil
1/3 cup shredded coconut
1/3 cup hemp seeds
1/3 cup sunflower seeds
1/3 cup pistachio
1/3 cup pumkin seeds
1/3 cup flaked almonds
1/3 cup agave nectar
2 tablespoons Red Island Extra Virgin Olive Oil
2 cups blueberries
1/3 cup coconut sugar
1 cup natural yoghurt
Portable gas stove
Medium cast-iron frying pan
Light your portable gas stove, but charcoal or even an open fire would also be great also. Place a medium frying pan on the gas cooker and allow it to heat up, pour the olive oil in. Add the coconut, hemp seeds, sunflower seeds, pistachio, flaked almonds and agave and stir for 3–4 minutes or until well combined and golden brown. Remove from the heat and set aside. As it cools in the pan, the granola will become hard and crunchy.
Warm a medium frying pan over low heat. Drizzle in the olive oil and add the blueberries and coconut sugar, then cook until the blueberries soften and start to expand and blister.
To assemble, be creative. I have gone for a base of yoghurt, granola and blistered blueberries here but you could use any fresh or dried fruit and arrange everything as artistically or as simply as you like.