Pear, Hazelnut And Ginger Granola | FOOD MATTERS®

Name: Pear, Hazelnut And Ginger Granola | FOOD MATTERS®
Total time: 45 min
Ingredients: 1 free-range egg white; 1 tbsp cold water; 1 tbsp light-tasting oil (we would use coconut oil); 90 g (3¼ oz/ ¼ cup) honey; 1 tsp natural vanilla extract; 1 tsp sea salt; 1 tsp ground cinnamon; 145 g (5 oz/ 1½ cups) rolled porridge oats (not the instant or quick-cooking variety); 100 g (3½ oz/ ½ cup) quinoa; 40 g (1½ oz/ ¼ cup) pepitas (pumpkin seeds); 75 g (2½ oz/ ½ cup) hazelnuts, skins removed, roughly chopped; 135 g (4¾ oz/ ¾ cup) dried pears, diced; 110 g (3¾ oz/ ½ cup) unsugared crystallized ginger, cut into bite-sized pieces

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Say "goodbye" to supermarket breakfast cereals! This granola is bursting with flavor and beats any store-brought variety. Kate Walsh shares this tantalizing recipe from her latest book "Real Food...

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Ingredients

1 free-range egg white
1 tbsp cold water
1 tbsp light-tasting oil (we would use coconut oil)
90 g (3¼ oz/ ¼ cup) honey
1 tsp natural vanilla extract
1 tsp sea salt
1 tsp ground cinnamon
145 g (5 oz/ 1½ cups) rolled porridge oats (not the instant or quick-cooking variety)
100 g (3½ oz/ ½ cup) quinoa
40 g (1½ oz/ ¼ cup) pepitas (pumpkin seeds)
75 g (2½ oz/ ½ cup) hazelnuts, skins removed, roughly chopped
135 g (4¾ oz/ ¾ cup) dried pears, diced
110 g (3¾ oz/ ½ cup) unsugared crystallized ginger, cut into bite-sized pieces