I have to admit, I’ve totally converted to the way the French do breakfast. It usually consists of a coffee and a couple “tartines.” A “tartine” is essentially yesterday’s baguette toasted with butter and jam. And perhaps a small piece of fruit to finish. By no means is the French breakfast copious, like the American or British counterpart. The word itself “Petit Dejeuner” starts with “Petit” (meaning small). It is small, because it’s simply meant to tide you over until the big meal of the day which is eaten at noon. But lately, I’ve been going back a few times a week to my American roots, experimenting with some colorful oatmeal bowls topped with visually appealing displays of different fruits, or yogurt with granola and lots of different nuts and seeds (see Instagram: fullfatdiet). Store-bought granola is good but I always wonder exactly what’s in it. The only way to answer that conundrum was to make my own. This recipe is adapted from the one by David Lebovitz, who got his recipe from Nigella, so it’s been through a couple food guru’s or two…but so far I haven’t found anyone who’s made theirs with a whole fresh mango… so here we go. Today we’re making my Nutty Mango Granola.
Step one: peel a mango and puree it in a food processor. Man, is pureed mango delicious! I wanted to eat my mango soup but managed to resist the urge for the sake of my future granola. Add into the mango the honey and rapeseed oil (huile de Colza). We have huge fields of colza around us and they have just passed their yellow-flower stage, which was quite something! So we picked up a bottle of this local oil. Mix well.
Then measure and add in all dry ingredients (just follow the recipe below). The bulk of my granola is make with spelt flakes, to be precise “flocons de petit epautre.” If you can’t find those where you are, just use steel-cut rolled oats. The rest of the ingredients are crushed almonds, flax seeds, chia seeds, sugar, ginger, salt, and sesame seeds.
If you’re on Instagram, you’d have known a day early what I was up to… 🙂 username: fullfatdiet
Mix the wet into the dry, and spread out on a baking sheet:
Bake until dark golden brown, about 45 minutes at 155C (300F). Low heat is key! Cool and store your granola in an air-tight container. Mason jars are perfect for this and look beautiful:
You can find many uses for granola, but my favorite is on top of plain yogurt, with fresh fruit. This morning I enjoyed my granola over plain yogurt with bananas and “peches-plat” (flat peaches). I drizzled a tiny bit of honey over everything. I only wished when I finished that I had made a bigger bowl! Then I remembered, that the “petit dejeuner” is “petit” for a reason!