"This granola is great served with your favourite type of milk or yoghurt. I also look at it as a healthy dessert option if you’re trying to be good." - Benjamin Conroy, Forbidden Foods Chef
Serves: 4 | Prep Time: 10m | Cook Time: 60m
For the Granola
- 1 cup of puffed black rice - ½ cup desiccated coconut - ½ cup whole almonds - 1 cup rolled oats - ¼ cup honey - ¼ cup brown sugar - ½ cup cranberries - Zest and juice of 2 oranges
For the Apple Puree - 3 apples peel and core removed - 2 tsp water - 1 star anise - ½ stick cinnamon
You will need to puff the black rice and roast the almonds, rolled oats & cranberries at the same time on two separate trays.
To puff the black rice - Over cook the black rice and let it cool completely. Spread it out on a oven tray lined with baking paper and put it in the oven at 100 degrees for 2 hours or until it has dried out completely. Heat up some rice bran oil until and drop in a sample pinch full of rice to see if it's hot enough. The rice should puff straight away if the oil is hotter enough. Strain off rice and let it cool on absorbent paper towel and season with a pinch of salt. Set aside.
Place the zest, juice, sugar and honey together in a bowl mix well. Mix the other remaining ingredients (whole almonds, rolled oats & cranberries) together, pour over the honey mixture and massage with hands to incorporate evenly. Then place on a baking tray and bake in the oven at 110 degrees for 2 ½ hours. All the liquid should have evaporated and the nuts should be slightly brown and roasted. Set aside.
Mix the puffed rice and granola together.
While the rice & granola is roasting, place the apple, water, star anise and cinnamon into a pot on the stove. Cook gently over low heat until the water has evaporated and the apple is tender.
Allow to cool then using blender puree and set aside for later
To serve, place a small amount of apple puree in a bowl cover with the forbidden rice granola. Served with desired milk and any leftover Granola can be stored in an airtight container for up to 3 weeks.
Note: can be served with seasonal berries and fresh fruit.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.