Over the weekend, the worst possible thing that could ever happen occurred. My MacBook Pro's hard drive failed. Not only did it fail but it decided to do so as I was halfway through a 4000 word research essay. With haste I took my computer to the Apple store, where I waited for over an hour watching the Genius bar man try and access my "pretty much dead" laptop's files, with alas, no success. To calm my impending anxiety attack the Apple guy assured me that a hard drive retrieval specialist would have a good chance of being able to recover my files, but it would cost from $300-$1000. Being a full time student I don't have access to large amounts of cash and knew it would be a few weeks before I could save my pennies to afford this service. So right now I have no laptop and no files. I had to research and re-write a 4000 word essay in 3 days, which to say the least is an experience I never wish to repeat again.
Lucky for me, the morning before this incident I had made granola. Not only was it a delicious, filling and nutritious breakfast, but it acted as the perfect meal replacement for lunch and dinner also; allowing more time to for me to frantically retrace my previous weeks research and furiously type out my ridiculously long essay.
While I don't endorse granola as a meal replacement, it does make an excellent breakfast, especially for time poor people like myself, who need a nutritious and balanced meal in a hurry.
Grain Free Coconut Crunch Mango Granola
Adapted from I Quit Sugar by Sarah Wilson
3 cups coconut flakes (unsweetened, found in health food shops)
2 cups cashews, roughly chopped
2 tbsp chia seeds
1/3 cup flaxmeal
1/2 cup almond meal
1/2 cup coconut oil, melted
10 drops liquid stevia (optional)
1/2 cup dried mango, roughly chopped
1. Preheat oven to 150 degrees Celsius (300F), and line a baking tray with baking paper
2. Combine the coconut oil and stevia in a bowl, mixing well, then add the remaining ingredients. except the mango, mixing until combined.
3. Tip the ingredients onto to baking tray, spreading evenly, and place in the oven to cook for 40-60 minutes. After 20 minutes has passed, remove the tray from the oven, and using a spatula flip the mixture so all sides cook evenly. Return to the oven and repeat this process every 10-15 minutes until it has reached the desired colour of golden brown.
4.Once toasted, remove from the oven, add the mango and let cool on the tray. Once cold place in an air tight container (or your mouth!) and store for up to a week.