CHOCOLATE CORN CAKE GRANOLA WITH BLUEBERRY COMPOTE & YOGHURT
5/6 Portions of granola
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Ingredients
Granola
100g Bunalun Organic Original Porridge Oats / Gluten Free Porridge Oats
100g Almonds
50g Hazelnuts
25g Pumpkin Seeds
25g Sunflower Seeds
50g Dried Cranberries
2 Tbsp Bunalun Organic Honey
2 Tbsp Bunalun Organic Virgin Coconut Oil
4 Bunalun Organic Milk Chocolate Crunchy Corn Cakes / Dark Chocolate Crunchy Corn Cakes
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Wild Blueberry Compote
250g Bunalun Organic Frozen Wild Blueberries
Juice of 1 Lime
2 Tbsp Bunalun Organic Honey
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method
Granola
Preheat oven to 180 ̊c.
Line a tray with parchment paper. Roughly chop the nuts and combine all the dry ingredients in a bowl, except the corn cakes and dried cranberries, mix thoroughly.
Warm the coconut oil and 2 tbsp of honey in a small saucepan until coconut oil has melted then pour in to the dry ingredients, mix well. Turn out onto the baking tray and toast in the oven for 20 mins or until golden, turning once or twice. Take out from the oven and allow to cool fully, then add the dried cranberries and crumbed corn cakes, stir well to combine.
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Wild Blueberry Compote
To make the compote, add the blueberries, lime juice, honey and 1 tbsp cold water to a small saucepan. Bring to the boil over a high heat then reduce heat and simmer for 2-3 minutes, stirring until the berries are soft.
Drain the fruit, reserving the liquid and set aside. Simmer the reserved liquid over a low heat for 4-5 minutes or until reduced by half. Pour this back over berries and allow to cool.
Serve the granola as a topping with 1 heaped tbsp compote and 4 tbsp natural yoghurt. Drizzle with extra Bunalun Organic Honey (optional).
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