Ingredients:
Granola:
1 cup of oats
1 cup uncooked quinoa flakes
1 cup of cashew nuts
1 cup of pecan nuts
1 pinch of sea salt
1 tbsp of organic brown sugar (muscovado
or organic cane sugar)
3 ½ tbsp of sunflower oil or coconut oil
¼ cup maple syrup (maple syrup,
agave nectar or honey)
1tsp cashew butter
Pear Compote:
3 large pears
1 small lemon juice and zest
1 tsp cornflour
2 tbsp of caster sugar
½ vanilla pod or ¼ tsp of vanilla extract
½ tsp of cinnamon
½ tsp of nutmeg
Method
Pre heat the oven to 170 C.
Place the oats, quinoa flakes, sugar and salt into a bowl. Chop the cashew and pecan nuts (you can leave them whole). After you’ve chopped the nuts add them to the bowl.
Into a small saucepan place the oil, maple syrup and cashew butter and whisk on a low heat until combined. Stir it in to the dry ingredients until everything’s thoroughly coated.
Spread the mixture in an even layer on to a sheet of baking paper in an oven tray. Bake for 25-30 minutes stirring the granola half way through.
It should be done when it starts to look golden brown. Leave to completely cool before eating.
Store in a sealed container.
Pear Compote:
Peel and chop pears.
Place in a saucepan along with the sugar, cinnamon, nutmeg and lemon juice and zest on a gentle low heat until the sugar has completely dissolved then bring it to a boil for 4-5 minuets.
Reduce the heat to a gentle simmer and leave for 15 minutes for the pears to soften.
Mash the pears with a fork or potato masher. Sift in the corn flour whilst stirring so it mixes in smoothly.
Cover and carry on simmering for 20 minuets.
Once it is cooked add the Vanilla.
Store in a small jar in the fridge.
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