Crispy Granola with Cashew Cream
Baking and Desserts | European cuisine
⏳ Time
2 hours 20 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Store the granola in the refrigerator. Enjoy it your way: granola with cream or cream with granola.
Ingredients
- Chopped almonds - 2.3 oz
- Sunflower Seeds - ½ cup
- Macadamia Nuts - 5.6 oz
- Dried Apricots - 3.4 oz
- Ground Cinnamon - 2 teaspoons
- Ground Oats - 2½ cups
- Grated Ginger Root - 2 teaspoons
- Salt - ½ teaspoon
- Vanilla extract - 2½ tablespoons
- Date honey - 5 tablespoons
- Coconut Milk - 2 tablespoons
- Ocean salt - a pinch
- Applesauce - ½ cup
Step by Step guide
Step 1
Preheat the oven to 338°F.
Step 2
In a large bowl, mix the dry granola ingredients: almonds, sunflower seeds, dates, oats, cinnamon, ginger, and regular salt.
Step 3
In another bowl, combine the wet ingredients: applesauce, 1 tablespoon of coconut oil, 4 tablespoons of honey, and 2½ tablespoons of vanilla extract. Mix well in both bowls.
Step 4
Pour the wet mixture into the dry ingredients and mix well again.
Step 5
Line a baking tray with parchment paper and spread the granola on top. Bake in the oven for 20 minutes, occasionally opening the oven door and stirring the granola to ensure it browns evenly.
Step 6
Remove from the oven and let cool completely at room temperature. Transfer the granola to a glass jar or any container.
Step 7
For the cream, soak the cashews in cold water overnight. Drain the water and place the cashews in a blender. Add 10.5 cups of warm water, 1 tablespoon of coconut oil, 1 tablespoon of honey, 1 teaspoon of vanilla extract, and sea salt. Blend on high speed until creamy and smooth. Transfer the cream to a glass jar and refrigerate for a couple of hours.
Step 8
Serve the granola with a scoop of cream on top or completely submerged in it.
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