Your New Breakfast Go-To: Malibu Farm's Coconut Granola
Helene Henderson, the Swedish-born owner and chef of Malibu Farm Pier Cafe, opened her farm-to-table restaurant when the dinners she served on her two-acre farm outgrew their intimate setting. The former pop-up cafe is now a permanent staple of the Malibu food scene. We asked her to share a recipe from her new Malibu Farm Cookbook: Recipes from the California Coast.
MALIBU, California – We usually serve Malibu granola at the cafe. It's nicknamed "The Mayor's Granola" because Laura Rosenthal, who served as the mayor of Malibu, makes it. She won't share her super-secret recipe, but making your own version is easy. I prefer nuts and dried berries, but you can mix almost anything into it.
The recipe is vegan and gluten-free. I usually eat my granola with unflavored kefir, but it's also great served with almond milk.
Makes 6 to 8 servings
2 c. oats
1 c. walnuts
1/2 c. raw pumpkin seeds
2 tbsp. sesame seeds
3 tbsp. brown rice syrup
3 tbsp. coconut oil, melted
Flaked, sweetened coconut
1/2 c. dried berries, such as cherries, cranberries, or both
1. Combine oats, walnuts, pumpkin seeds, and sesame seeds in a medium-sized bowl. Toss with brown rice syrup and coconut oil. Season with salt.
2. Place on a baking sheet, and bake in a preheated 375 degree oven for 15 to 20 minutes, stirring occasionally, until the ingredients start to toast.
3. Add sweetened coconut and dried berries, and return to the oven for 5 more minutes. Transfer the granola to a plate and let it cool. It will crisp as it cools.
Buy Malibu Farm Cookbook: Recipes from the California Coast, by Helene Henderson.
Malibu Farm Restaurant
23000 Malibu Pier
Malibu, CA 90265
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Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast. Copyright © 2016 by Helene Henderson. Photographs copyright © 2016 by Martin Löf. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.