Warndu Mai’s sandalwood, rose, boab and coconut granola recipe


Make your own fresh, crunchy cereal with macadamias, sandalwood and other native Australian ingredients

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Granola is so much better when you make it yourself. I love the idea of cereal but totally freak out when I read the ingredients label – eek, the bad stuff!

Do yourself a favour and make it yourself. Just 15 minutes on a Sunday means you can enjoy it every morning. Fresh, crunchy and no nasties.

Sandalwood, rose, boab and coconut granola

1½ cups shredded coconut
½ cup toasted macadamia nuts, roughly chopped
½ cup toasted sandalwood nuts, roughly chopped
1/8 cup chopped boab or 2 tbsp ground
1/8 cup pepitas
1/8 cup sunflower seeds
¼ cup cacao nibs
3 tbsp chia seeds
1 tbsp ground raw cacao
1 tbsp roasted ground wattleseed
1 tsp ground cinnamon myrtle
¼ cup coconut oil, melted
3 tbsp maple syrup

1 tbsp dried rose petals

 Note: you can use some bunya nuts in your mixed nuts

Preheat the oven to 150C. Line two baking trays with baking paper and set aside.

In a large bowl, thoroughly mix together all the dry ingredients except the rose petals and ground boab, if using. Then stir in the oil and maple syrup.

Place the granola on the two baking trays, spacing the ingredients evenly and not on top of each other. Bake for 10 to 15 minutes or until golden brown.

Remove from the oven and let cool completely. Stir through the rose petals, and ground boab if using. Store in an airtight jar for up to two weeks. Note that the oil may settle at the bottom of the jar.

This is an edited extract from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard (Hachette Australia, RRP $45).