Breakfast at Cliff Lodge is an occasion! We serve a delicious spread on our sea front deck, with a spectacular view of Walker Bay. We’re passionate about coffee, and buy our organic beans from a nearby specialist coffee roaster that roasts our beans to order to ensure that our coffee is fresh. Gideon and Nico are trained Baristas, and their passion for coffee is matched by their skill. We also serve a range of wonderful loose leaf teas. Be sure to try the Cliff Lodge Rooibos (Redbush) Tea blend – it is delicious, and very healthy. The juices of the day are freshly juiced, and range from watermelon to carrot – whatever’s in season. The breakfast starts with a continental spread of fresh fruit, different breads, muffins, waffles and croissants. We serve a range of cheeses, cold meats, yoghurts and cereals. Then there is the hot breakfast menu . . . organic cinnamon oats, French toast, or your choice of eggs served with tasty sides.
I’m so often asked for the recipe for our delicious granola, that I’ve decided to share it here. It is a breakfast treat, but also makes a great snack. It is a little different every time I make it; sometimes I use almonds instead of macadamia nuts, or raisins instead of cranberries. When Wilma and Cees (our most regular guests) come, I always add roasted coconut flakes because Wilma loves coconut. Get creative with it, and enjoy.
450 g rolled oats
120g sunflower seeds
120g white sesame seeds
120g pumpkin seeds
175g apple sauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120g brown rice syrup or golden syrup
4 Tablespoons runny honey
>100g light brown sugar
250g macadamia nuts
1 teaspoon salt (Maldon Salt is best)
2 Tablespoons sunflower oil
300g dried cranberries
Preheat the over to 170 degrees C.
Mix everything together – except the pumpkin seeds and cranberries.
Spread the mixture on two baking trays and bake for about 40 – 60 minutes.
Turn granola over a few times during baking.
I add the pumpkin seeds to the granola halfway through the cooking time as they burn easily.
Once it’s baked and cooled, add the cranberries.