We love our Very Vanilla Chai Powder so much that we find all sorts of uses for it, apart from the traditional delicious drink of course!
Have it for breakfast every day with this super simple granola. If you use gluten free oats you are on track for it to be completely gluten free, or you could sub in another grain or seed of choice. Then the fruit is pretty much up to you. If you want less sweetness go with tart golden raisins or inca berries.
Add nuts, seeds to taste. Then put into mason jars, tie with ribbon and you have a few happy recipients when you gift these. Alternatively, be completely selfish and keep stored in a jar in the pantry for up to 2 months. Serve with or without dollops of yoghurt, coconut yoghurt or milk of choice.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
The Dry Mix
- 3 Cups Rolled Oats
- 1 Cup Shelled Pistachio
- 1 Cup dried apricots, diced
- 1 Cup Almonds roughly chopped BUY
- 1.5 Cup Coconut Chips
- 1-2 Cups dried fruit of choice, craisins, raisins, cherries, blueberries etc
- 1/2 Cup linseed
- The Flavour Mix
- 100 Grams Honey
- 150 Grams Extra Virgin Olive Oil (EVOO) BUY
- 25 Grams Very Vanilla Chai Powder Recipe
- 2 Teaspoons Heilala Vanilla Bean Syrup BUY
- Generous Pinches Pink Salt Flakes BUY
Preheat oven to 160°C and line 2 large trays with baking paper.
Place all dry mix ingredients into a large mixing bowl and toss together with your hands breaking up all large clumps.
Place all flavour mix ingredients into the Thermomix bowl and heat 5 min/100°C/speed 1. Blend 5 sec/speed 5.
Toss the dry mix with the warm syrup and stir to coat everything well. Spread across the two trays and bake for 25 minutes, stirring every 8-10 minutes.
Turn the heat down to 140°C and cook a further 25 minutes, stirring occasionally. Leave in turned off oven to cool completely before breaking up any larger pieces.
Store in airtight jars.
With loads of yoghurt, fresh fruit, almond milk, normal milk, cream.