Gondhoraj Lebu Granola

Ever since I got my hands on a Gondhoraj Lebu, I haven’t been able to stop myself squeezing it on everything, calling aloud to anyone in the room (mostly to myself, I’m afraid) about its luscious brightness. Contrary to the pervasive notion, the fruit is not a very juicy one. Strength is often required to extract its juice, however, the tiniest drop can pep up the dullest, most insipid food.

This granola has a delicate flavour; it is scented with limes rather than tingling with it. I would highly recommend pairing it with a mango smoothie, but I’m aware the season is over and in that case, passion fruit or pineapple should work incredibly well too.

What you will need – (To fill a 2 litre jar)
  • Rolled oats⁣ – 3 cups
  • Cashews⁣ – 1 cup, chopped
  • Almonds or Walnuts – 1 cup⁣, chopped
  • Creamy Peanut butter – 1/2 cup
  • Honey – 1/2 cup
  • Gondhoraj Lebu juice – 1/4 cup (sub with lime juice)
  • Gondhoraj Lebu zest – 1 tablespoon (sub with lime zest)
  • Sea salt⁣ – 1/2 teaspoon
Method –
  • Preheat oven to 150°C
  • Mix oats and nuts in a large bowl, set aside.
  • In another bowl, combine peanut butter, honey, salt, gondhoraj lebu juice and zest. Whisk together to make a smooth, runny concoction.
  • Add this to the bowl of oats and nuts, use a wooden spoon or spatula to coat everything evenly.
  • Spread the mixture on a baking sheet and bake for 30-35 mins, stirring once midway.
  • Once crunchy golden, take the sheet out of the oven and allow to cool completely.

Storage notes –

Store in an airtight container for 3-4 weeks

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Chocolate Orange Granola

Breakfast is the time to be a little self-indulgent. And nothing spells monotony like packaged cereal. I love having a big jar of granola in the kitchen, to eat over yogurt for breakfast, or as is, grasped by the handful, any time I pass the jar. If you think granola is cereal with pretensions, then I’m afraid we can’t be friends anymore. ⁣

The actual making of it is incredibly easy; the only big deal here is the shopping. 

What you will need – (To fill a 2.5 litre jar)
  1. Rolled oats⁣ – 3 cups
  2. Sunflower/pumpkin seeds⁣ – 1 cup
  3. Almonds/walnuts – 1 cup⁣
  4. Dried fruit (apricots, cranberry, figs) – 1 cup⁣
  5. Zest of 1 orange⁣
  6. Runny honey (or golden syrup)⁣ – ½ cup
  7. Orange juice⁣ – ½ cup
  8. Unsweetened cocoa powder⁣ – ⅓ cup
  9. Lime juice⁣ – 1 tsp
  10. Vegetable oil⁣ – 3 tablespoons
  11. Sea salt⁣ – 1 teaspoon
Method –
  • Mix oats, seeds and nuts in a large bowl.
  • In another bowl, combine honey, orange juice, lime juice, cocoa powder, oil, orange zest and salt. Stir well to make a paste.
  • Add this paste to the bowl of oats and nuts and mix thoroughly.
  • Spread the mixture evenly on a baking sheet and bake at 150°C for 35-40 mins or till perfectly crunchy, stirring occasionally. ⁣
  • Once cooled, add in dried fruit and mix. ⁣

Storage notes –

Store in an airtight container for 3-4 weeks

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Fruit and Chia Pudding Parfait

It’s really hard to mess up recipes involving fruit and granola. I understand the texture of Chia seed pudding, isn’t for everyone. If the texture has disappointed you in the past, this time try blending it into a smooth and creamy pudding.

These parfaits make for a breakfast-on-the-go option, but let’s be real, you’re not going anywhere for the foreseeable future. These can also be enjoyed as a healthy snack or dessert as well.

What you will need – (4 servings)

For Chia Pudding

  • Chia seeds – 1/2 cup 
  • Coconut milk – 1/2 cup (full-fat )
  • Raw coconut sugar – 1/4 cup (adjust to taste)
  • Almond milk or dairy milk – 2 cups 
  • Vanilla extract – 1 teaspoon 
  • Salt – 1/4 teaspoon 

For Parfait

  • Granola – 1 1/2  – 2 cups (optional)
  • Fresh Kiwi – 2
  • Mango – 2
Method –

For Chia pudding –

  1. To a large bowl, add coconut milk, almond milk, and sugar. Stir until all the sugar is dissolved. Add remaining ingredients and mix well, then pour into an air-tight container and refrigerate for at least 4 hours to let it thicken.
    (You can blend the pudding after it has thickened if you prefer a creamy texture)

For assembling the parfait –

  1. Cut up the fruits however you like.
  2. Grab 4 large glasses of your choice.
  3. Alternate layers of of pudding, granola, and fruit in any order until full.
  4. Serve immediately.

Storage notes –

Stores well in the fridge up to 24 hours.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!