Recipe: Halva Granola

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Eating Granola at Ifthar was introduced to me by a friend. She would serve thinly cut slices of Pawpaw with @woolworths_sa Double thick yoghurt, granola, honey and halva. To this day, it’s one of our most favoured ways to break fast. I often serve it out of Ramadaan as the contrast in textures is magnificent!

Today, I wanted to replicate the idea, but create a Granola that was more dessert centered, with Middle Eastern (Cue: Ramadaan 1438 Buzzword) flavour notes.
Once complete, serve the granola with Pawpaw (on my Insta stories), double thick yoghurt with honey and/or date syrup. You may replace the Pawpaw with any other fruit, we just like it this way.

4 cups of rolled oats (from any health store)
1 cup of dessicated coconut
1 cup of flaked almond
Half a cup coconut oil
Half a cup maple syrup (I want to try Agave after Ramadaan)
1 tbl vanilla essence
Half a tsp powdered cardamom
Half a tsp All Spice
Half a tsp salt
1 tbl Rose Water
2 egg whites, beat (this help it clump on parts and coats the oats and nuts to give it a crunch)

I added the wet ingredients together and poured over the dry ingredients. Use your hands and break up any sticky clumps.

Line a large baking tray with baking paper. Spoon the oats over and put into a pre-heated oven at 110 degrees. Leave in for 20 minutes stirring and turning over.

Increase to 140 degrees and continue to turn over until it begins to brown evenly. I’d recommend a total of 1 hour at a consistent temperature.
Once it’s browned well, remove and allow to cook completely.


Stir in:
Chopped dates, about 2 handfuls before chopping
Pistachio, roughly one cup
Dried rose petals
Half a tub of Halva

Store in an air tight jar.
I’m not sure how long this will last, especially after having added Halva BUT I’d imagine that you’d want to package it up and gift them!

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