Zingy Lime & Pistachio Granola with Avocado Lime & Mint Cream

avo granola bowl

Tangy and refreshing, bursting with flavour and goodness. I almost wanted to keep this one to myself but decided it was just too delicious not to share!

This is amazing for breakfast or for dessert, in a bowl with fresh fruit, in a little glass ramekin with dark chocolate shavings for a supper party or straight from the jar!

So this whole recipe idea started because I really wanted to make an avocado chocolate pudding but had run out of cacao so I decided there must be an equally satisfying fruity avocado alternative – and there is. I tried it with a coconut ‘soil’ (don’t you love that word!) but not enough crunch to it. Then the idea of lime & pistachio granola came to mind; crunch galore!

It works beautifully. Its tangy and not too sweet as well as being full of protein and fibre, essential for a healthy colon and digestion. Pistachios are arguably one of the best nuts you can eat. They contain, along with almonds, the highest percentage of protein and are also the lowest in phytic acid.

All nuts naturally contain phytic acid, some more than others. It can cause problems if eaten in large amounts as it can bind to minerals such as iron and zinc and prevent us from absorbing them. This is why its so good to soak nuts before using them. Pistachios however do not really need this treatment making them really low maintenance.

Ingredients for the granola: (Makes 2 medium kilner jars full)

DRY INGREDIENTS

2 1/2 cups porridge oats

3/4 cup pumpkin seeds 

1 cup pistachio nuts

3 tablespoons shredded coconut 

3 tablespoons milled linseed 

1 tablespoon chia seeds 

1 tsp ground ginger 

6 Medjool dates chopped into small pieces

WET INGREDIENTS

zest and juice of 3 large limes 

3 tablespoons maple syrup

3 tablespoons coconut oil

1 tablespoon cashew butter (almond or peanut butter also work here) 

2 handfuls of sultanas (optional)

Preheat the oven to 160C. Line two roasting trays with baking paper.

Mix all the dry ingredients together in a bowl

In a small saucepan, gently heat the wet ingredients (excluding sultanas). The nut butter may look a little separated but it is fine once mixed in with the other ingredients. It helps the granola stick together into clusters – essential!

Add the wet ingredients to the dry ingredients and mix thoroughly.

Squeeze a handful of the mixture in your hand so it sticks together and then separate into small clusters. Place them on the baking trays making sure they are only one layer deep – if they are too squashed onto the tray they wont go so crunchy.

Bake for 30-40 minutes, turning over the clusters half way. They are ready when golden and smelling delicious. Once out of the oven, add the sultanas. Store in an air tight container once cooled.

Lime granola

The avocado, lime and mint cream is also incredible. Its so smooth and creamy, really refreshing and comforting. Plus, its super quick and easy to make.

Ingredients: makes 1 portion

1/2 ripe avocado 

Juice and zest of 1/2 lime 

2-3 teaspoons maple syrup

small handful of mint leaves 

Simply blitz all these ingredients together in a food processor or using a handheld blender until smooth. Serve sprinkled with the granola and fresh fruit or gooseberry compote – nearly in season!