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Eleanor Ozich

I felt the first true snap of cold this week. It only made sense to warm the oven, and roast a tray or two of sweet, golden granola. The kind that's scented with citrus, speckled with soft, black prunes. I add sweetness in the form of amber coloured honey, tossed with a little melted coconut oil. It is this delightful combination that sends wafts of caramel throughout the house. You can find the recipe in this week's column for Viva - The New Zealand Herald. 

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