Carlo Ignacio: The tree of life in your brekkie bowl

Thursday April 30, 2020 Written by Published in Art
This crisp granola uses ingredients that are derived from the very best our islands have to offer. 20042908/15/16 This crisp granola uses ingredients that are derived from the very best our islands have to offer. 20042908/15/16

Kia Orana, My name is Carlo Ignacio and I am the head chef at Little Polynesian Restaurant. 

 

It’s not often we here at Little Poly share our best kept culinary secrets; but we feel that the time is right.

We all need to look after our health, especially in times like these. I believe that the first place to start is to kick off the day with a healthy and nutritious breakfast, it is certainly how I get a boost in the morning.

One of the most popular breakfast dishes here, is our house-made granola, in fact, it’s so good I have had past guests emailing me for this recipe!

From our Little Poly family to yours, we have developed a step-by-step guide to create our “famous” island style granola.

Our team is dedicated to promoting healthy eating, and in paradise, nature always lends a helping hand, especially here in the Cook Islands.

While creating the recipe for our delightfully crisp granola, it was only right to use ingredients that are derived from the very best our islands have to offer.

With coconut palms being considered by many as the Tree of Life, it seemed a natural decision to use this versatile and highly nutritious power fruit. 

From myself and the rest of the team at Little Polynesian Resort, we hope that you and your family enjoy this delectable, and healthy treat.

Meitaki e aro‘a nui

 

Love a little granola

Preparation time: 20 mins

Cooking time: 25 mins

Ingredients

250ml coconut oil

200ml coconut nectar

750g jumbo rolled oats

250g sliced almonds

250g cashew nuts

200g pumpkin seeds

200g sun flower seeds

250g desiccated coconut

 

Method

1 Arrange a rack in the middle of the oven and heat to 150°C.

2 Line a rimmed baking sheet with parchment paper; set aside.

3 Place the coconut oil and coconut nectar in a large bowl and whisk to combine.

4 Transfer the oats, nuts, seeds and desiccated coconut into the coconut mixture, and coat.

5 Transfer raw granola onto the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan.

6 Bake for approximately 25 minutes (toss the mixture halfway through).

7 The granola is ready when golden-brown and the almonds and cashew nuts have toasted – it will still feel wet coming out of the oven but will dry as it cools.

8 Place the baking sheet on a wire rack and sprinkle on the raisins or fruit. Tip - If you want clumps of granola, press the granola before it cools, which will help it stick together.

9 Cool completely before storing. Transfer the cooled granola to an airtight container for long-term storage.

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