John Myers
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Breakfast: Gingerbread Spice Granola
The perfect breakfast: gingerbread spice granola recipe with a picture and simple step-by-step instructions.
Wet ingredients:
- 3 tbsp Pear and quince puree
- 2 tbsp Hazelnut and date puree
- 2 tbsp Coconut oil, do not melt
- 3 tbsp Maple syrup
Dry ingredients:
- 4 tbsp Buckwheat groats or buckwheat
- 4 tbsp Puffed buckwheat
- 150 g Oatmeal
- 100 g Chopped almonds
- 50 g Sunflower seeds
- 50 g Quinoa flakes
- 2 tbsp Raw cocoa powder
- 1 Heaped tablespoons Ginger bread spice
additionally:
- 50 g Cocoa nibs
- 80 g Raisins
- Place the wet ingredients in a bowl and add the dry ingredients. Mix everything well with your hands and knead properly until everything is well mixed. If the mixture is too dry, add a little water (approx. 4 – 6 tbsp).
- Spread on a baking sheet lined with baking paper and make sure that there are correct lumps. Bake in the preheated oven at 180 degrees on the middle rack for 25 minutes, turning every 10 minutes and making sure that the crumbs do not get too brown at the edges.
- Remove, stir in the raisins and cocoa nibs, then leave to cool on the baking tray. Store in a sealed glass jar. Also tastes great as a topping on desserts!
- I estimated the quantities for the dry ingredients afterwards! Since I spontaneously mixed the crunchy muesli together, I didn’t weigh anything. But it was so perfect that I really wanted to capture it. I would just add so much dry ingredients to the wet ingredients until a homogeneous mass is formed.
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