Have you ever wondered how a Michelin star chef starts her day? Award-winning chef Tanja Grandits gives us an insider's look into her morning and shares her favorite granola recipe.
150 g honey or maple syrup
120 g olive oil or coconut oil
1 organic orange, grated skin & juice
150 mL rooibos tea
½ teaspoon salt
½ teaspoon ground cinnamon flowers
1 vanilla bean, seeds scraped out
200 g rolled oats
200 g spelt flakes
100 g linseeds
100 g sunflower seeds
150 g almonds, roughly cut
100 g pecan nuts, roughly cut
100 g hazelnuts, roughly cut
Mix all the ingredients very well in a bowl. Spread it on two baking trays and roast it in the oven at 140°C (280°F)for 40 minutes. Toss the granola every 10 minutes while roasting. After cooling down, store it in a jar or airtight container.
The intro animation was produced as a collaboration between TEDxBasel and the Hochschule Luzern. This animation was created by Loïc Kreyden and Valentine Moser. Find out more about this event and the other ideas that were shared at www.tedxbasel.com Tanja is the head chef and owner of the Michelin-starred restaurant Stucki in Basel.
Her work is all about the passion for and love of good food. Tanja has developed a unique style of cooking centered around colours, spices, and a lot of joy. She runs a shop with her own products, is a cookbook author, and writes a weekly column. The most important thing in her life is her thirteen-year-old daughter.
“Pare down to the essence, but don't remove the poetry.” ― Leonard Koren, Wabi-Sabi This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at www.ted.com/tedx