× Granola and Poached Rhubarb with Raspberries

What´s better than some crumbles between your sheets?

Serve with greek yoghurt and a fresh croissant from your local bakery.

Granola (vegan & gluten free)

200g brown sugar
100g maple syrup
100g golden syrup
120g coconut oil
Zest of half an orange
250g gluten free rolled oats
250g pecan nuts
100g cashew nuts
80g peeled pistachios
100g almond flakes
170g coconut flakes
80g sunflower seeds

Preheat oven to 150 degrees and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats combine the dry ingredients in a bowl.  Stir to blend.

Pour in the oil, maple syrup and golden syrup. Add the orange zest.  Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 25 minutes, stirring halfway.  The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed (at least 45 minutes).  Break the granola into pieces with your hands or a spoon.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Raspberry Poached Rhubarbs

500g sugar
5 dl water
3 cinnamon sticks
3 star anise
1 vanilla bean
1 tablespoon cardamom pods
500g rhubarb
250g frozen raspberries

Peel the rhubarb and set in an oven form with the raspberries.
Bring the sugar, water and the spicesto boil and pour the liquid over the rhubarbs and raspberries.

Cover and bake in a 120 degree oven until the rhubarb is tender (for approx. 45 minutes).

Let cool in the liquid and marinate for a few hours or preferably overnight. Store in a refrigerator up to one week.