Sarah Di Lorenzo is beloved in the kitchen.

And the star appeared on Sunrise on Tuesday, sharing her granola recipes.

Recipes below:

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HONEY GRANOLA WITH NUTS

Makes 8 cups

Serving size - 1/2 cup

Ingredients

4 cups of rolled oats

1 1/2 cups of mixed raw nuts

1 teaspoon of vanilla extract

1 teaspoon of salt

1 teaspoon of ground cinnamon

1 teaspoon of ground ginger

1/2 cup of melted coconut oil

1/2 cup of honey

Method

Preheat the oven to 175 c and line a baking tray with baking paper. Mix all the ingredients together in a bowl. Spread out over the baking tray and bake for around 24 minutes. Keep checking and around the 12 minute mark move the granola around as to turn it.

Cool and enjoy. Keep in an airtight container for up to 2 weeks.

Honey garlic chicken

Ingredients

Serves 4 - 6

Ingredients

4 chicken breasts cut into small cubes

2 tablespoons of almond flour (or flour of choice)

6 cloves of garlic , minced

1/4 cup of tamari (or soy sauce)

1/3 cup of honey

Juice of 1 lemon

1 tablespoon of oil ( I am using sunflower)

Method

Add the cubed chicken to a bowl and add the flour plus season with salt and pepper. Coat well.

Add the garlic, honey, tamari and lemon to a bowl and combine.

Heat the oil in a pan or wok. Add chicken and cook until golden, this takes around 5 minutes. Next add the honey sauce and cook for 10 minutes, you will notice the sauce has reduced a little.

Serve with rice and steamed vegetables of choice.

Honey Cake with pistachio topping

Serves 8

Ingredients

2 cups of almond flour

1 teaspoon of ground ginger

1/2 teaspoon of baking soda

1 teaspoon of baking powder

4 eggs

2/3 cup of honey

1/4 cup of olive oil

2 teaspoons of honey

Pinch of salt

1 orange

Garnish - chopped pistachio nuts (you could use any nut really)

Method

Preheat the oven to 165 degrees. Grease a pan with butter, a 23 cm pan works well.

Mix the dry ingredients together. In another bowl beat the eggs and then add the zest of the orange, the olive oil and honey. Mix the wet and dry ingredients together well.

Bake for 45 minutes. While the cake is baking juice the orange and mix 2 tablespoons of honey in a small saucepan, just until it is blended well.

Remove the cake from the oven, cover with the orang and honey mix.

Serve with pistachio and enjoy.