FOOD HONESTLY

Brunching with Benjamina 

We spoke to The Great British Bake Off finalist Benjamina Ebuehi about sisters, the importance of brunch – and one of her star recipes, tahini granola

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By Kuba Shand-Baptiste on

BEJAMINA'S TAHINI GRANOLA 

  • Makes one large batch
  • 300g Rolled Oats
  • 130ml Honey
  • 60ml Sunflower or Coconut Oil
  • 3 ½  tbsp Tahini
  • 2 tsp Ground Cinnamon
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 60g Sunflower Seeds
  • 70g Blanched Almonds, roughly chopped
  • 70g Hazelnuts
  • 30g Pistachios, chopped
  • 60g Dried Cranberries or any other dried fruit
  1. Preheat oven to Gas Mark 3/170C/150 Fan In a large bowl, mix together the oats, cinnamon, salt, almonds, hazelnuts and sunflower seeds. Set aside.
  2. Add the honey, oil, tahini and vanilla to a small saucepan and heat until it's all combined
  3. Pour the honey mixture into the oats and stir until everything is coated.
  4. Pour the mix onto a lined baking tray and bake for 40-45 minutes stirring halfway until the granola has browned.
     
  5. Leave to cool completely (the granola will harden as it cools), before mixing in the dried fruit and pistachios and then transfer to a jar or Tupperware.

To learn more about The Sister Table, visit their website. 

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