I’ve recently taken to using indigenous ingredients in creative ways or at least as creative as I can get with them. A very recent one is my agushi milk that caused quite a stir but I love it because an absolutely brilliant substitute for milk in baking. Dare I say an even creamier option and it’s totally vegan and quite frankly the cheapest alternative.

Agushi when toasted is quite nutty and such an unbelievaly delicious snack so I played into that here. Kindly tag me or send me a picture if you make this. My socials are right up there.

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Recipe

what you need

For the agushi part

114g (1 cup) agushi

2 tablespoons (41g) honey

1 tablespoon coconut oil

1/4 teaspoon salt.

For the oat part

2 cups (186g) oats (steel cut is great but whatever type you have is alright too)

4 tablespoons (82g) honey

1/4 teaspoon salt

Pinch of nutmeg

1/4 cup (49g) coconut oil

1/8 teaspoon vanilla extract/essence

• Wash Agushi in warm running water and pat dry. It must be completely dry.

Directions

Preheat oven to 160C. Line a baking tray with baking paper. Combine all the ingredients for the agushi part and set aside for later.

Combine everything for the oat part and spread in the baking pan. Bake for 20 mins then stir and add the agushi part and stir. Press down with a flat spoon. Bake for an additional 25 minutes. The agushi should be crispy and slightly golden. Allow to cool down then store in an airtight container. I like to store my granola in the freezer/fridge. It stays fresh longer.