A little plant based protein in the morning improves your mood for the rest of the day! This tempeh granola is a great way to add a little soy protein to your breakfasts. Enjoy it on whatever takes your fancy... oats, berries or even banana nicecream!
300g tempeh, crumbled
2 tbsp maple syrup
1/2 cup whole buckwheat
1 tsp cinnamon, ground
½ tsp ginger, ground
¼ tsp nutmeg, ground
¼ tsp allspice, ground
⅛ tsp cloves, ground
¼ cup currants
2 medjool dates, pitted and finely chopped
Preheat an oven to 180 degrees C.
Combine everything except the currants and dates in a bowl. Spread out over a lined baking sheet and bake for 30-45 mins, turning regularly so the edges don’t burn.
When the mixture is golden brown, remove from the oven and allow to cool. Add the currants and dates. Place in a jar and keep in the fridge for 2 weeks.