Toasted Granola

Ingredients
1 cup Rolled Oats
1 cup Puffed Quinoa
1/2 cup chopped Almonds
1/2 cup Sunflower Kernels
1/2 cup Pumpkin Seeds/Pepitas
Cinnamon (powdered)
1/3 cup Maple Syrup
1/4 cup Honey
1/2 handful Goji Berries
1/2 handful Sultanas
1/4 handful Currants
10 Dried Apricots - Chopped
Shredded Coconut



Method
Pre-heat oven to 160 celsius (fan forced) or 180 degrees celsius.

Line a baking tray with non-stick baking paper.
Mix oats, quinoa, almonds, sunflower kernels and pumpkin seeds in a large bowl.  Sprinkle with about 1 teaspoon of cinnamon.  Mix dry ingredients with your hands.
Gradually drizzle with approx 1/3 of a cup of Maple Syrup and 1/4 cup of honey -- note, adding a little at a time and mixing dry ingredients with your hands until  are slightly damp.  Add more maple syrup and honey as desired, but not too much as the ingredients will stick together as they cook.

Pour mixture onto the lined baking tray, spreading it out evenly.

Cook for 20 minutes, checking after 15 minutes to ensure it's not burning.  The mixture should just have a light honey colour.

While this is happening combine the dried fruits:  Goji berries, sultanas, currants and apricots.

Remove from oven and sprinkle with dried fruit mixture, and sprinkle with shredded coconut.  Spread this, with your hands, into the partially cooked mixture.

Return tray to the oven for another 5 minutes.

Check that the fruit is not burning, and maybe mix things up a little more, returning your tray to the oven for another 3-5 minutes.

Keep checking as the dried fruit will burn if it's in for too long.

Remove your tray to the bench and let it cool completely before storing in an airtight container.

This will keep in your pantry for up to two weeks.

fennel-baked side of salmon

2 large bulbs fennel, trimmed and sliced
2 red onions, cut into wedges
2 tablespoons olive oil
2 tablespoons tarragon leaves
sea salt and cracked black pepper
1 x 900 gm salmon fillet, skin on
1/3 cup chopped flat-leaf parsley leaves
1-1/2 tablespoons finely grated lemon rind
1 tablespoon salted capers, rinsed
1/4 cup (60 ml) olive oil, extra

Preheat the oven to 200 degrees C (390 degrees F). Combine the fennel, onion, oil,
tarragon, salt and pepper and place in a large baking dish.
Bake for 20 minutes.
Place the salmon on top of the vegetables.
Combine the parsley, lemon rind, capers and extra oil and sprinkle along the
length of the salmon.
Bake in the oven for 8-10 minutes.
Serves 4.

This is one of my favourite recipes from Donna Hay's "Seasons" Cookbook