Granola (Vegan)
Ingredients – Syrup (part 1):
180 g water
420 g brown sugar
90 g molasses (sugar cane honey)
45 g vanilla extract
Ingredients – Fat mix (part 1):
130 g olive oil
220 g coconut butter
Spices (part 1):
10 g salt
0.7 g spice mix (pain d’épices)
1 g cinnamon
Dry ingredients (part 2):
950 g oats flakes
80 g coconut flakes
100 g pumpkin seeds
120 g crushed almonds
100 g crushed hazelnuts
60 g crushed walnuts
50 g crushed pecans
Total weight of granola (for batch "1"): 2556.7 g
Dry mix makes up about 99% of the total.
For one portion with coconut yogurt:
35 g granola
From one batch "1" you get approximately 72 portions
Instructions:
Bring all the ingredients from part 1 (syrup, fats, spices) to a boil and stir until the sugar dissolves completely.
Mix the hot syrup with the part 2 dry ingredients until evenly coated.
Bake at 160°C for 20 minutes, stirring the granola twice during baking to ensure even roasting.
Raspberry Confit
Ingredients:
300 g raspberry purée
120 g neutral glaze
Total: 420 g
For one portion with coconut yogurt:
35 g raspberry confit
From one batch you get 12 portions
Final Assembly – One portion in a 380 ml plastic cup:
35 g raspberry confit
150 g coconut yogurt
35 g granola
3 fresh raspberries
