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 base
Pear puree
How it's done
Granola base
In a bowl, mix the oats, nuts, sunflower seeds, linseed and fleur de sel.
Pear puree
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.
To bake
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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