. ROSE, PISTACHIO, HONEY & PINE NUT GRANOLA .

#CookForSyria is a nation-wide fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine. The month-long campaign focused around Syrian cuisine will encourage everyone from the UK’s top chefs to people at home to cook and raise money in aid of UNICEF’s Syria Relief fund via Next Generation London (UNICEF’s youth branch). This month, we're supporting the cause and raising awareness by developing and promoting a collection of exclusive recipes inspired by traditional Syrian ingredients.

In keeping with our worship of respectful breakfast goods, we wanted to develop an interesting breakfast recipe using a unique combination of flavours used often in Syrian cooking. This recipe is sweetened lightly with honey - a popular ingredient in Syrian desserts - and is flavoured naturally with pure refreshing rose water which is available from many health food stores. Pine nuts feature in a lot of Syrian dishes, most commonly savoury ones, but we wanted to incorporate them for added crunch and their creamy, nutty flavour. Pistachios are popular in many Middle Eastern recipes and add even more bite to this gluten free, grain free, dairy free and sugar free recipe. To keep things simple, we don't like to use oats in our granola's, and there are many oat based recipes out there so we wanted to develop something a little different.

+ This recipe is suitable for people with paleo, vegan and ceoliac dietary restrictions.

INGREDIENTS

35g honey or other alternative natural sweetener
12g rose water
30g coconut oil
6g vanilla
45g pistachio nuts, sliced in half
50g pine nuts
40g desiccated coconut
60g untoasted coconut flakes
35g sunflower seeds
20g golden linseeds
2 teaspoons chia seeds
20g raw buckwheat
25g flaked almonds
2g himalayan pink salt

ELEVATE IT

1 Teaspoon Maca
1 Teaspoon Chaga
1 Teaspoon Cardamom
1 Teaspoon Cinnamon

METHOD

Preheat the oven to 150c.

Start by measuring the dry ingredients in a mixing bowl. Stir to combine. Then add the remainging ingredients and stir vigorously to ensure all dry ingredients are coated. The mixture won't clump together like oat granola but if coated properly, it will form subtle clusters once baked. Season to taste and add any herbs or spices to the mixture, but if the using superfoods and adaptogens like maca and chaga, add these after the cooking process to retain the most of their benefits.

Spread out evenly on a baking tray and bake for 20 mins, stirring gently after 10 minutes as the edges tend to cook more quickly.

+ Store at room temperature.

If you make this, be sure to tag us and the organisations involved, and use #cookforsyria in your captions. You can also donate to the cause here.