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Betty Bossi Koch-Center
How it's done
In a bowl, mix the oats, nuts, sunflower seeds, linseed and fleur de sel.
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pears, simmer and stir for approx. 10 mins. until soft. Remove the pan from the heat, add the pear syrup and oil, allow to cool slightly. Puree the pears, add to the granola base and mix well. Spread the mixture on a baking tray lined with baking paper.
Approx. 1 hr. 15 mins. in an oven preheated to 140°C (convection), mixing 2-3 times with a wooden spoon. Remove from the oven, leave to cool on the tray.
|Serve with:||Yoghurt and pear compote|
|Shelf life:||Keep in an airtight tin for approx. 4 weeks.|
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