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Image / Editorial

Buckle Up’s Tropical Granola


by Lizzie Gore-Grimes
03rd Jan 2017

So sad to see one of our favourite places to eat in 2016, Buckle Up Caf? in Sandymount, closed just before Christmas.?Many may be familiar with owner Katie Gilroy’s style from her popular caf?, Urbun in Cabinteely. In Buckle Up, the turquoise and gold, industrially-inspired interior, designed by Suzie Mc Adam, made a strong first impression, while serious care and craft had gone into creating a menu full of inventive flavours and perfectly presented plates.

In homage to this sorely-missed spot, get set for the school run this January with?a batch of Katie’s’delicious?Tropical Granola, this sweet and nutty combination will please the whole family.?Serves 4.

For the granola
270g gluten-free rolled oats – 115g flaked almonds – 85g pistachios – 75g desiccated coconut – 200g sultanas – 120g dried apricots, diced – 175g maple syrup – 190g honey – 60g vegetable oil

For the peach syrup
12 peaches – 125g caster sugar – 125g water – 3g lemon thyme

To serve
400g natural yoghurt – fresh watermelon, pineapple, melon, blueberries, raspberries, or a selection of fresh fruit or your choice of edible flowers

To make the granola
1 Mix together the oats, almonds, pistachios and coconut.

2 In a separate bowl, mix together the maple syrup, honey and vegetable oil.

3 Add the syrup mix to the nut mix, and combine.

4 Place on parchment paper and cook in an oven at 160?C, gas mark 3 for 20 minutes, give the mix a stir and then cook for another 25 minutes. 5 Once cool, mix in the sultanas and apricots.

To make the peach syrup
1 Juice the peaches and bring the juice to the boil in a large saucepan. Once boiling, turn down to a simmer and leave to reduce by half.

2 Place the sugar and water in a saucepan and leave on a low heat to cook until the sugar has dissolved.

3 Once the sugar has dissolved, turn the heat to high and boil until it becomes a syrup. Be careful not to overcook as the syrup will begin to turn to caramel. You are seeking the consistency of runny honey.

4 Take off the heat, add the lemon thyme and cover with cling film.

5 Leave to infuse.

6 Once the peach juice has reduced, add the lemon thyme syrup mix and place back on the heat. Bring to the boil again and cook until the mixture becomes ‘syrupy? again.

7 While still warm, carefully pour through a sieve to remove the lemon thyme. Leave to cool. It will thicken up more once it is cool.

To serve
1 Mix the peach syrup through the yoghurt.

2 In a bowl, place some peach-infused yoghurt, top with granola and then finish with pieces of fresh watermelon, pineapple, melon and some blueberries and raspberries.

3 Decorate with edible flowers.

Food Preparation: Lesley Tumulty

Styling: Marlene Wessels

Photography: Nathalie Marquez Courtney

Buckle Up, 6 Sandymount Green, ?Dublin 4

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