I was going to call this ‘Middle Eastern-inspired Breakfast Granola’, but let’s face it, the closest I’ve been to the Middle East is in fact the local Turkish shops (of which, admittedly, there are quite a few). On the other hand, I live in an area where the supermarkets routinely stock pomegranates and rosewater and Persian feta, so there’s certainly something in the idea…
Anyway, this is my Sydney Rd breakfast. The yoghurt is Greek, the pomegranates, while in this instance from the Farmers’ Market, are Mediterranean or maybe even Iranian, the Pistachios are from the Middle-Eastern grocer, the cinnamon is from one of the Indian-owned spice shops, the sunflower seeds acknowledge the granola-vegan-hippysville that Brunswick is rapidly becoming and the honey? Well, the honey is from one of the labs at work, which is technically on Sydney Rd, too. I am reliably informed that it is not radioactive or bioengineered, though I think I saw it fluorescing quietly in the kitchen last night…
All in all, a proper breakfast for my side of town, with the advantages of being quick to make, moderately healthy, very tasty, and, quite accidentally, exactly the right size for two people. Even if one of them doesn’t eat nuts. Which is just fine, because I have no problem eating this for breakfast two days running…
Your Shopping List15 g sunflower seeds (about 30 ml) 25 g pistachios (about 50 ml) 30 g rolled oats (about 70 ml) 25 g honey (about 20 ml) a big pinch of cinnamon seeds from half a pomegranate Greek yoghurt to serve – about 300-350 g for two people.
Now what will you do with it?
First, let me say there is a very easy way to deal with all these measurements. You put your little fryingpan on top of the scales, set them to zero, and start adding things to it: 15 g sunflower seeds, add pistachios to 40g, add oats to 70g, add honey to 95 g. The only time this gets tricky is if your scales either won’t set to zero or won’t balance a small frying pan on them.
Anyway. Put everything except the pomegranate seeds into your smallest frying pan – the one you’d use to make an omelette for one person. Set over fairly high heat, and move the mixture around in the pan constantly for really quite a short time – maybe a minute, two at the outside – until the oats are beginning to get golden, the pistachios are a brighter green, and the kitchen is beginning to smell like honey and cinnamon.
And I really do mean stir constantly, by the way. This mixture will burn if you look at it sideways. Seriously. Stir it. It takes so much less time than you think.
Take the frying pan off the heat, and let things cool slightly while you tackle the pomegranate. Good luck with that. I keep finding these sites or cookbook that claim to have brilliantly efficient ways of getting the seeds out of pomegranates, but maybe Sydney Road pomegranates are different, because the whole bit where you belt the pomegranate with a spoon, aside from being unspeakably cruel, is also ineffective. I tend to cut the fruit in half, and gently turn sections of it a little bit inside-out, which makes the seeds easy to scrape off.
Serve all of this over or stirred through Greek yoghurt. You could add fresh strawberries or apricots if you liked, but it’s pretty fabulous just as it is. Eat, delighting in how pretty your breakfast is. Feel amazing.
It goes without saying that this can be served over soy yoghurt just as well as over the dairy kind. If you are vegan, light or even dark agave nectar would be a good substitute for honey – the flavours are pretty similar (I wouldn’t recommend maple syrup, as that is a much stronger flavour and might overwhelm everything else).
If you can’t eat nuts, this breakfast isn’t really much good to you, but you could swap out the pistachios for a mix of pumpkin and sesame seeds. I say this with very little hope, because the people I know with really bad nut allergies also can’t eat seeds, so you may need to sit this one out. Having said that, though, you could do a lot worse than spoon pomegranates, honey and cinnamon over your yoghurt for dessert.
This breakfast is gluten-free if you use gluten-free oats and can cope with avenin; if not, quinoa flakes would be awesome too. (Let’s face it, quinoa flakes are always awesome). Pomegranates, however, are really quite high in fructose, so I’m afraid this one isn’t much good to the fructose-free. It is, however, relatively low GI if you are eating it with yoghurt. And of course, it’s egg-free, and we’ve covered the vegan and dairy-free possibilities above.
Also, it’s really yummy. Because that’s Sydney Road for you.
This time last year…Farmers’ Market Post – Easter Sunday (apparently I really am firmly convinced that broccoli are baobabs – see last Sunday’s market post for further evidence of this pathology)