Forget over-processed cereals and muesli, it’s all about granola.
NOOD Cafe’s Nikki Heyder makes her gourmet granola with a medley of toasted nuts and seeds.
“I use almonds, brazil nuts, hazelnuts, walnuts, chia seeds and pepitas,” said Ms Heyder.
“Then we add toasted coconut, cranberries and goji berries for sweetness, then stir through pro-biotic powder and some vanilla powder.”
The specialty blend is available at the NOOD cafe in Leederville and city pop-up at Brookfield Place.
Ms Heyder has noticed a big jump in popularity for grain-free dishes.
“People are becoming more conscious of the wheat they are consuming on a day- to-day basis,” said Ms Heyder.
“Consuming a high-fibre breakfast which also contains protein and good fats, not only keeps our blood sugar levels stable, but also means we are fuller for longer.
“We don't get that sugar spike caused by processed foods and grains that can leave us hungry only a couple of hours after eating breakfast.”
Supermarkets and health food stores are also jumping on the granola trend, but Ms Heyder said it’s also simple to make your own blend at home.
“Get the ratio of nuts and seeds right — you can half blitz the nuts so that they don’t take forever to chew,” she said.
“Drizzle some rice malt syrup or unprocessed honey before you lightly toast in the oven — this will give it a beautiful caramel-like flavour.”
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