This month’s recipe is so good we can’t wait for you to try it!
Makes 2 servings | Prep time 15 minutes| Cook time 60 minutes
Vegan, gluten-free and refined sugar free
For the vegan granola:
– 300g gluten-free oats
– 50g sunflower seeds (or seeds of your choice)
– 50g macadamia nuts (try roasting them before for that extra yum factor)
– 40ml Macadamia Nut Oil (from our October Classic box)
– 150ml maple syrup
– 50g chopped dates
– Drop of vanilla essence
– Pinch of cinnamon
For the poached pears:
– 2 conference pears, peeled
– 11 star anise
– 2 tsp cinnamon
– 150g coconut sugar
Start by preheating oven to 170 degrees.
For the granola, crush the macadamia nuts in food processor. Mix the Macadamia Nut Oil, maple syrup and vanilla in a large bowl. Add the gluten-free oats to the bowl and stir the mixture to coat the gluten-free oats thoroughly.
Spread the mixture across 2 baking sheets to bake two batches at once. Bake both for 20 minutes. Add the crushed macadamia nuts, seeds and dates to the baking sheets. Bake for a further 5-10 minutes (depending on how golden you like it). Set aside to let the mixture cool down. The granola keeps for 4 weeks in an airtight container.
Fill a small saucepan with enough water to cover the pears, and whisk in the coconut sugar and spices. Bring to the boil and leave for 10-12 minutes, until the mixture becomes slightly syrupy. Place the pears into the liquid and cover the surface of the liquid with a circle of baking parchment to stop the pears bobbing up and down too much. Simmer gently for 20 minutes, or until the pears are tender all the way through. Remove the pears from the liquid, leave them to cool down for a few minutes and then slice into pieces.
Place the pears and granola in a big bowl, top with yogurt or nut milk, and enjoy as a delicious breakfast.
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– Don’t forget – we change the box contents every month, so you can be guaranteed a new, exciting selection of superfood-infused foods and recipes with every box received.