For me, granola is one of those things that I always have a jar of in the cupboard - whether my brownie crunch granola, an exotic version with mango or this seasonal, autumn granola. My fruity, nutty autumn granola is based on buckwheat, nuts and dried fruits, so is not only vegan, but also gluten-free. The finely-chopped dried fruits give the granola that certain something and an extra hint of sweetness - so tasty and perfect for a chilly autumn morning. It tastes absolutely delicious with some yoghurt and fresh fruits or simply with your favourite milk; I like unsweetened almond milk best.
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
Bake the granola
How it's done
Bake the granola
Place the buckwheat, linseed, nuts and pumpkin seeds in a large bowl. Stir in the cinnamon, matcha, coconut oil and apple puree. Thinly spread all the ingredients over an oven tray lined with baking paper, to a depth of approx. 1 cm.
Bake for approx. 30 mins. in the centre of an oven preheated to 150°C, shaking halfway through cooking. Remove from the oven, leave to cool.
Finely chop all the fruits in a food processor, add to the cooled mixture and mix everything together well.
|Tip:||If you don't have any maca powder in the cupboard, it can be omitted. It will taste almost as good without it.|
|Storage:||The granola will keep for several weeks in an airtight container.|
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