Wintry speculoos granola
Tillredning
Make the granola
Coarsely chop the Brazil nuts and almonds. Place the nuts in a large bowl with the remaining dry ingredients and mix well. Stir together the liquid ingredients (honey, water and rapeseed oil) and spices then mix well into the other dry ingredients.
Bake the granola
Place the granola mixture on the BORA universal tray and spread it out evenly. Bake the granola in the BORA X BO (150°C/-100% humidity) for approx. 15 minutes until golden brown and crispy. Turn the granola over about 5 minutes before the end of the cooking time to ensure that it is evenly browned. The granola should no longer contain any residual moisture. Once cooled and air-tightly packaged, it keeps for over a week.
Tip:
Wintry granola makes the ideal gift. To this end, simply make three times the amount shown and bake in the BORA X BO on three levels (150°C/-100% humidity) for approx. 30 minutes. Stir the granola about halfway through the baking time.
Prep. time: 15 min.
Baking time: approx. 15 min. (with 1 tray)
Ingredients for 1 tray:
- 40 g Brazil nuts
- 60 g almonds
- 180 g soft rolled oats
- 80 g crunchy oats
- 2 tbsp pumpkin seeds
- 3 tbsp flaxseed
- 2–3 tsp cinnamon
- ½ tsp grated nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground cardamom
- 1 pinch of sea salt
- 4 tbsp honey
- 3 tbsp rapeseed oil
- 100 ml water
