2 Laager Citrus & Ginger-flavoured Green Rooibos teabags
¼ cup boiling water
⅓ cup (75g) butter or coconut oil, melted
¼ cup (50g) honey
¼ cup (20g) Candied ginger or citrus peel
Dried orange slices
¾ cup (70 g) roughly chopped almonds
Method:
Preheat the oven to 100 degrees C (80 degrees fan-forced). For the dried oranges, slice the orange in half lengthways. Cut slices of about 5mm thick and place on a prepared baking tray. Generously dust with icing sugar and leave in the oven for 2-3 hours or until fully dried out (but not browned). Once done, remove and set aside.
Preheat your oven to 150 degrees C (130 degrees fan-forced). Combine the dry ingredients together in a medium mixing bowl.
Break the teabags open and steep in boiling water for 5 minutes or until strong.
Combine the tea, butter (or coconut oil) and honey, stir into the dry ingredients until completely mixed through.
Press the granola mixture into a lined sheet tray and bake for 25-30 minutes or until the edges turn golden brown then flip over in one piece and bake for a further 20 minutes. Allow the granola to cool completely then break into chunks. Add the candied ginger or citrus peel, dried orange and almonds. Store in an airtight container.
2 Laager Citrus & Ginger-flavoured Green Rooibos teabags
¼ cup boiling water
⅓ cup (75g) butter or coconut oil, melted
¼ cup (50g) honey
¼ cup (20g) Candied ginger or citrus peel
Dried orange slices
¾ cup (70 g) roughly chopped almonds
Method:
Preheat the oven to 100 degrees C (80 degrees fan-forced). For the dried oranges, slice the orange in half lengthways. Cut slices of about 5mm thick and place on a prepared baking tray. Generously dust with icing sugar and leave in the oven for 2-3 hours or until fully dried out (but not browned). Once done, remove and set aside.
Preheat your oven to 150 degrees C (130 degrees fan-forced). Combine the dry ingredients together in a medium mixing bowl.
Break the teabags open and steep in boiling water for 5 minutes or until strong.
Combine the tea, butter (or coconut oil) and honey, stir into the dry ingredients until completely mixed through.
Press the granola mixture into a lined sheet tray and bake for 25-30 minutes or until the edges turn golden brown then flip over in one piece and bake for a further 20 minutes. Allow the granola to cool completely then break into chunks. Add the candied ginger or citrus peel, dried orange and almonds. Store in an airtight container.
{"id":32298270829,"title":"Citrus \u0026 Ginger Granola","created_at":"2019-08-23T08:51:50+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eRooibos Citrus \u0026amp; Ginger Homemade Granola\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServes 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDried Orange Slices:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 large orange\u003c\/li\u003e\n\u003cli\u003e½ (65g) cup icing sugar, sifted\u003c\/li\u003e\n\u003cli\u003e1 cup (50g) coconut flakes\u003c\/li\u003e\n\u003cli\u003e1 cup (95g) Jungle oats\u003c\/li\u003e\n\u003cli\u003e1 cup (125g) oat flour or rice flour\u003c\/li\u003e\n\u003cli\u003e½ tsp salt\u003c\/li\u003e\n\u003cli\u003e¼ cup (50g) sugar\u003c\/li\u003e\n\u003cli\u003e2 Laager Citrus \u0026amp; Ginger-flavoured Green Rooibos teabags\u003c\/li\u003e\n\u003cli\u003e¼ cup boiling water\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e⅓ \u003c\/span\u003ecup (75g) butter or coconut oil, melted\u003c\/li\u003e\n\u003cli\u003e¼ cup (50g) honey\u003c\/li\u003e\n\u003cli\u003e¼ cup (20g) Candied ginger or citrus peel\u003c\/li\u003e\n\u003cli\u003eDried orange slices\u003c\/li\u003e\n\u003cli\u003e¾ cup (70 g) roughly chopped almonds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 100 degrees C (80 degrees fan-forced). For the dried oranges, slice the orange in half lengthways. Cut slices of about 5mm thick and place on a prepared baking tray. Generously dust with icing sugar and leave in the oven for 2-3 hours or until fully dried out (but not browned). Once done, remove and set aside.\u003c\/li\u003e\n\u003cli\u003ePreheat your oven to 150 degrees C (130 degrees fan-forced). Combine the dry ingredients together in a medium mixing bowl.\u003c\/li\u003e\n\u003cli\u003eBreak the teabags open and steep in boiling water for 5 minutes or until strong.\u003c\/li\u003e\n\u003cli\u003eCombine the tea, butter (or coconut oil) and honey, stir into the dry ingredients until completely mixed through.\u003c\/li\u003e\n\u003cli\u003ePress the granola mixture into a lined sheet tray and bake for 25-30 minutes or until the edges turn golden brown then flip over in one piece and bake for a further 20 minutes. Allow the granola to cool completely then break into chunks. Add the candied ginger or citrus peel, dried orange and almonds. Store in an airtight container.\u003c\/li\u003e\n\u003cli\u003eEnjoy!\u003c\/li\u003e\n\u003c\/ol\u003e","blog_id":46179516525,"author":"Candice Sessions","user_id":36221059181,"published_at":"2019-08-23T08:51:00+02:00","updated_at":"2022-06-09T09:35:22+02:00","summary_html":"","template_suffix":null,"handle":"citrus-ginger-granola","tags":"Appetizing-Eats, reformat, Rooibos Recipes, Rooibos Tea, Twins Recipes","image":{"created_at":"2019-08-23T10:57:14+02:00","alt":null,"width":1200,"height":627,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Citrus-Ginger-Granola.jpg?v=1566550634"}}
articles/Citrus-Ginger-Granola.jpg
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