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Tempeh granola

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!

INGREDIENTS

  • 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

METHOD

  1. Preheat an oven to 180 degrees C.

  2. 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.

  3. 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.

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