Recipe: Ginger, cherry and cacao granola bites

The Year in Food captures travel, inspiration, food and photography by photographer kimberley hasselbrink, the food-photo-jounrnalist has been capturing her journey of a year eating only seasonal fruits and vegetables. Her blog and website The Year In Food  covers everything your taste buds desire; from cocktails, sides, salads and seafood to brunch, appetisers, pasta and condiments. Categorised and captured in style. Here is her recipe for cherry, ginger and cacao granola bites

1 1/4 cup oats
1/4 cup chopped dried cherries
1/4 cup sliced almonds
1/4 cup toasted coconut flakes
2 generous tablespoons cacao nibs
2 generous tablespoons chopped crystallized ginger
3 tablespoons honey
2 tablespoons almond butter
2 tablespoons coconut oil
1/4 teaspoon sea salt
1/4 teaspoon cinnamon


In a mixing bowl, combine the oats, cherries, almonds, coconut, caao nibs, and crystallized ginger and set aside. In a medium pot, combine the honey, almond butter, coconut oil, sea salt and cinnamon. Warm over a medium-low heat, stirring constantly, until the mixture is hot. Pour in the dry ingredients, turn off the heat, and stir to thoroughly combine everything. Chill in the fridge for about 45-60 minutes – slightly cooler than room temperature, but not thoroughly chilled. (It will be too hard to shape into balls.)

Use a tablespoon to make round balls. Press them together very firmly to help them hold their shape. Store in the fridge. They may become a little soft if taken along on a very hot day. But they’ll still taste good!


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