Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Granola
Spicy cashew milk
Toppings
How it's done
Granola
Finely chop the nuts in a food processor or with a large knife. Mix the nuts with all the other ingredients in a bowl, then spread on an oven tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 180 °C (convection). After 10 mins., loosen a little with a fork, so that the granola bakes to an even golden-brown. Remove from the oven and leave to cool.
Spicy cashew milk
Using a powerful blender, mix all the ingredients for 2-3 mins. until smooth and creamy.
Toppings
Divide the granola into bowls and drizzle with cashew milk. Top with the avocado, bananas, blackberries and peppermint leaves, drizzle with maple syrup or honey and serve at once.
| Shelf life: | The granola can be kept for about 1 week in a lidded container. The spicy cashew milk can also be kept in the fridge for 2-3 days; stir well before using. |
|---|---|
| Tip: | If you only have small dates to hand, cook around 10 of them in water until soft, drain and use instead of the Medjool dates. Why use twice as many? Medjool dates are much bigger, sweeter, softer and, therefore, easier to process. |
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