While cauliflower is loaded with goodness, it’s also a great source of choline and that’s fantastic news for the brain. Research has shown taking choline supplements can help increase functioning in the frontal lobe, which is the area responsible for active memory, decision-making and reason. And eating more cauliflower later in life – when acetylcholine production starts to decrease – has its benefits, too. But as for its look resembling a brain, that’s a total coincidence.

Ingredients

  • 2 cups quinoa

  • 2 tsp allspice

  • 1½ cups mixed nuts

  • ¼ cup desiccated coconut

  • 3 tbsp tahini

  • 3 tbsp rice malt syrup

Method

  1. Preheat the oven to 140°C.
  2. Rinse the quinoa three times and then drain, combining with nuts, desiccated coconut and allspice.
  3. In a bowl, combine the tahini and rice malt syrup, before adding to quinoa mix and combining.
  4. Spread evenly onto a lined baking tray and cook for 15-20 minutes or until golden, stirring gently and occasionally to create crunchy clusters.
  5. Turn your oven into a dehydrator by turning the temperature to its lowest and wedging a spoon in the door to allow air and moisture to escape. Cook for a further 40 minutes to make the granola extra crunchy.
  6. Serve with your favourite nut milk, yoghurt and seasonal fruit.

Hungry for more great recipes from Dan Churchill? Head to danielchurchill.com.au

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.