Rhubarb compote and home made granola!

Nothing quite beats Sunday breakfast, hot coffee properly brewed with the prospect of quite a leisurely bright sunny day ahead. Rhubarb is in season and I just could not resist the call of rhubarb crumble, breakfast style! But why breakfast? Some loyal readers have commented that they just do not understand the concept of vegetables in dessert (including carrot cake... Gasp), and less I shock even more, what with my recent and very indulgent and yummy chestnut brownie, I decided to be more conventional and serve vegetable with breakfast...  Also, breakfast makes me happy.

The granola is absolutely delicious and the goodness of coconut gives amazing lustre and glossiness to hair and nails. The nuts and flaxseed combination is not bad for health either and really do give an increasingly needed energy boost. I hear from my doctor that nuts are also good for detoxifying the body (without the coffee, of course). But whatever the health reasons, and there are plenty, we must always eat for the sheer yummy-ness of it.

Ah, the indulgence of breakfast: rhubarb compote served with homemade almond cranberries granola, with a side of coffee. Good morning England!

Rhubarb compote:

Wash and remove any stringy bits of the rhubarb. Cut into chunks and poach in 1kg in 100ml water, 150 gms sugar or maple syrup, zest and juice of a lime and of a mandarin. Bring to a boil and let simmer for 3 hours. Bring it back to boil for a good five minutes, before bottling. It will keep in the fridge for two weeks. Note, this won't set like jam due to it's low sugar content. 

Almond Cranberries Granola

- 2 cups GF oats

- 1 cup toasted and chopped almonds

- 1/2 cup flax seeds

- 1 and 1/2 cup sunflower seeds

- 1 cup dried cranberries

- 1/2 cup desiccated coconut

- 2 heaping tablespoons of coconut oil

- 2 tbsp a maple syrup

- 1/2 tsp salt

Melt coconut oil and maple syrup over the hob. Then mix all the ingredients together except for the cranberries and spread onto a baking sheet in a single layer. Bake at 175degrees C for 45 minutes until sunkissed golden brown, sporadically turning it with a spatula to ensure it all browns evenly. When ready, remove and allow to cool completely before mixing in the cranberries and then store in an air container for the freshly made feel everytime!