Now that's what I call brunch
Get the recipe for the blackberry & pomegranate sangria and the raspberry & coconut granola featured the latest issue of homestyle. Both recipes are perfect for summer entertaining!
Blackberry & pomegranate sangria
Serves 6
Ice
2 cups blackberries (fresh or frozen)
1 bottle rosé
250ml vodka
500ml pomegranate juice
Soda water
Sprigs of fresh thyme, to garnish
Half-fill a large jar with ice and the berries, then add the wine, vodka and pomegranate juice. Pour into glasses, top up with soda and garnish with thyme.
Raspberry & coconut granola
Serves 6 (plus a jar to keep
2 cups each rolled oats and buckwheat
1/2 cup hazelnuts, roughly chopped
1/2 cup Brazil nuts, roughly chopped
1/4 cup each sunflower seeds and flaxseeds
2 tbsp coconut oil
2 tbsp honey or maple syrup
2 tbsp water
1 tsp cinnamon
1 tsp vanilla
1/2 cup coconut flakes
1 cup freeze-dried raspberries
1/2 cup dried goji berries
Preheat the oven to 180°C. Combine the oats, buckwheat, nuts and seeds in a bowl, then spread them evenly onto a baking tray lined with baking paper. Melt the coconut oil in a pot over a low heat, add the honey and water and stir to combine before adding the cinnamon and vanilla. Drizzle over the ingredients on the tray and toss with your hands to coat. Bake in the oven for 20-30 minutes, stirring occasional to prevent burning. For slightly toasted coconut flakes, add them towards the end of cooking (or leave untoasted and add later, with the fruit). Remove from the oven, leave to cool, then add the fruit. Serve with fresh berries and yoghurt. Store in an airtight container.
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