Whenever I enter my greenhouse there are dozens of these delicious fruits waiting for me 😋 Most of them don’t ever land on a plate, instead they go straight into my mouth. Guests love them too, especially my 16 month old granddaughter 🍓
1/3 cup pecans
1/3 cup cashew nuts
1/4 cup gluten-free oats
1/4 cup popped quinoa
10-15 g vegan butter, a block from Naturli
4 drops caramel stevia, from Good Good
1/2 tsp pure vanilla
1/2 tsk Ceylon cinnamon, from Kryddhusid
40 g 85-100% chocolate
Wash the strawberries and cut as you prefer.
Coarsely chop the pecans and cashews. Add to a hot skillet and dry roast until they’ve taken on a beautiful colour and the smell is lovely. Then add the oats and popped quinoa to the mix and dry roast for a bit longer.
Finally add the vegan butter, cinnamon, vanilla and stevia and mix well. Let the butter melt in the middle of the skillet before stirring everything together. Let it cool.
Melt the chocolate.
Put some granola in a dessert bowl, or a glass, and pile the strawberries on top of it. Drizzle the melted chocolate over. It’s nice to serve with a whipped oat cream or coconut cream.
Leftovers of the granola are a nice addition to the pudding or yogurt you might have for breakfast. Throw in some seeds as well and it’s a perfect start of the day. Enjoy 🍓
The recipe is sponsored by Good Good and Kryddhusid.
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