Crunchy Granola with Cashew Cream
6 servings
140 minutes
Crispy granola with cashew cream is a true gastronomic delight that combines the textural play of crunchy nuts and seeds with the softest cashew cream. This recipe, inspired by European culinary traditions, is perfect for both a morning breakfast and a light snack. The deep, warm notes of cinnamon and ginger combined with the sweetness of dates and honey create a complex yet harmonious flavor that warms and comforts. The cashew cream infused with vanilla tones adds softness and velvetiness, making the granola not just healthy but incredibly exquisite. Serve it with fragrant tea or a cup of fresh coffee — and enjoy the delicate balance of flavor and texture revealed in every bite.
1
Preheat the oven to 170 degrees.
2
In a deep bowl, mix the dry ingredients of the granola: almonds, sunflower seeds, dates, oats, cinnamon, ginger, and regular salt.
- Almond: 65 g
- Sunflower seeds: 0.5 glass
- Dried dates: 95 g
- Rolled oats: 2.5 glasss
- Ground cinnamon: 2 teaspoons
- Ground ginger: 2 teaspoons
- Salt: 0.5 teaspoon
3
In another bowl, mix the liquid ingredients: apple puree, 1 tablespoon of coconut oil, 4 tablespoons of honey, and 2 tablespoons of vanilla extract. Mix well in both bowls.
- Apple sauce (puree): 0.5 glass
- Coconut oil: 2 tablespoons
- Wildflower honey: 5 tablespoon
- Vanilla extract: 2.5 tablespoons
4
Pour the liquid mass into the dry one and mix well again.
5
Line a baking tray with parchment paper and spread the granola on top. Bake in the oven for 20 minutes, occasionally opening the oven door and stirring the granola for even browning.
6
Remove from the oven and let cool completely at room temperature. Transfer the granola to a glass jar or any container.
7
For the cream, soak cashews in cold water overnight. Drain the water and transfer the cashews to a blender. Add 10.5 cups of warm water, 1 tablespoon of coconut oil, 1 tablespoon of honey, 1 teaspoon of vanilla extract, and sea salt. Blend on high speed until a smooth cream consistency is achieved. Transfer the cream to a glass jar and refrigerate for a couple of hours.
- Cashews: 160 g
- Coconut oil: 2 tablespoons
- Wildflower honey: 5 tablespoon
- Vanilla extract: 2.5 tablespoons
- Sea salt: pinch
8
Serve the granola with a scoop of cream on top or fully submerged in it.