2 egg whites
1 large stalk lemongrass, trimmed, white part finely chopped
4 kaffir lime leaves
½ cup palm sugar syrup
1 tsp vanilla bean paste
2 tbsp macadamia nut oil
2 cups rolled oats
½ cup unsalted cashews
½ cup unsalted macadamia nut halves
⅓ cup sunflower and sesame seed mix
¼ cup sesame seeds
½ cup dried sweetened cranberries
Milk, yoghurt, honey and papaya, to serve
- Place egg whites, lemongrass, leaves, syrup, paste and oil in a blender. Blend until smooth. Pour into a large bowl.
- Add oats, nuts, seeds and cranberries to egg white mixture. Mix well. Spread evenly over two oven trays lined with baking paper.
- Cook in a moderately slow oven (160C) for 15 minutes. Turn over with a spatula. Cook for a further 10 minutes. Turn over again. Cook for another 10 minutes, or until golden and crisp. Cool completely on trays.
- Serve granola with milk, yoghurt, honey and papaya.