coco & hazel nut granola + a poem for my mother

A quick post to say two things.

One: Happy early Mothers Day to my wonderful mum (I would post this tomorrow but busy, busy). I wrote you a poem, but I apologise because it’s hard to express how much I love you in a single sonnet (see below).

Two: Put down the cereal box. Put it down. Make this. Thank me later.

FOR MY MOTHER

First sight – a woman with tawny tresses
Framing her clement, sagacious detail.
Passion only a mother possesses;
Extant as turquoise where ships do sail.
Focus further – a core of arrant gold
Which will divulge upon exigency,
Remaining tender as her heart does hold
The red-wine jewel with such proficiency.
A solitary touch dispels all doubt;
A sole embrace kindles fondness and flight.
A demeanour of maternal devout
That radiates her incandescent light.
A ceaseless warrior battling my pain,
My mother, my guide on broken terrain.

 

COCO & HAZEL – NUT GRANOLA

  • 100g whole rolled oats
  • 10g desiccated coconut
  • 25g hazelnuts
  • 1 tbsp agave nectar, maple syrup or honey
  • 1/2 tbsp coconut oil (melted)
  • A handful of pumpkin seeds (or you can use dried apricots, another nut or seed, chopped dark chocolate… the possibilities are endless!)
  1. Pre-heat your oven to 180C.
  2. Roughly chop the hazelnuts (or bash them with a rolling pin if you’re impatient like myself).
  3. In a bowl, mix together the oats, coconut, hazelnuts, sweetener and melted coconut oil.
  4. Line a baking tray with greaseproof paper and spread the oat-mixture evenly over it.
  5. Bake for 15 minutes, turning every 5 minutes to ensure that it bakes evenly and prevent some areas from burning.
  6. Allow to cool thoroughly before mixing in the pumpkin seeds and transferring into a jar or a sealed container, in which it will keep fresh in the cupboard for up to a week.

I like to eat mine ‘parfait’ style: layered between slices of banana and coyo (coconut dairy free yoghurt, available in most local supermarkets).

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