Ever since I got my hands on a Gondhoraj Lebu, I haven’t been able to stop myself squeezing it on everything, calling aloud to anyone in the room (mostly to myself, I’m afraid) about its luscious brightness. Contrary to the pervasive notion, the fruit is not a very juicy one. Strength is often required to extract its juice, however, the tiniest drop can pep up the dullest, most insipid food.
This granola has a delicate flavour; it is scented with limes rather than tingling with it. I would highly recommend pairing it with a mango smoothie, but I’m aware the season is over and in that case, passion fruit or pineapple should work incredibly well too.
What you will need – (To fill a 2 litre jar)
- Rolled oats – 3 cups
- Cashews – 1 cup, chopped
- Almonds or Walnuts – 1 cup, chopped
- Creamy Peanut butter – 1/2 cup
- Honey – 1/2 cup
- Gondhoraj Lebu juice – 1/4 cup (sub with lime juice)
- Gondhoraj Lebu zest – 1 tablespoon (sub with lime zest)
- Sea salt – 1/2 teaspoon
- Preheat oven to 150°C
- Mix oats and nuts in a large bowl, set aside.
- In another bowl, combine peanut butter, honey, salt, gondhoraj lebu juice and zest. Whisk together to make a smooth, runny concoction.
- Add this to the bowl of oats and nuts, use a wooden spoon or spatula to coat everything evenly.
- Spread the mixture on a baking sheet and bake for 30-35 mins, stirring once midway.
- Once crunchy golden, take the sheet out of the oven and allow to cool completely.
Storage notes –
Store in an airtight container for 3-4 weeks
If you make this recipe, you know the drill: Let me know!