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Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.
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Granola
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Cinnamon, cashew and dried cranberry granola recipe
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Serves: 4
This recipe makes a large batch of granola which will keep in an airtight container for up to three weeks. For four people, serve ¼ cup (30 g) granola per person, with 1 cup (250 ml) high-calcium, lactose-free skim milk and 85 g pomegranate seeds per serve.
Ingredients
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What to do
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Preheat the oven to 140°C (120°C fan-forced). Line 2 large baking trays with baking paper.
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Place the oats, quinoa flakes, cashews, almonds, LSA or seeds in a large bowl and stir to combine. Add the cinnamon and ginger and mix well.
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Combine the boiling water, maple syrup and vanilla in a heatproof jug and pour over the oat mixture, then stir to mix it through evenly; the oat mixture should be slightly damp but not wet.
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Divide the oat mixture between the trays, spreading it out to form an even layer.
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Bake for 35 minutes until fragrant and golden. Leave to cool on the trays, then stir through the cranberries. Store in an airtight container for up to 3 weeks. Scoop one serve into each of 4 bowls and top with one-quarter of the skim milk and pomegranate seeds.
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