CARAMEL & HAZELNUT CHIA GRANOLA

PREPARATION TIME

10 minutes + 20 minutes cooking time

Peel and core the apples and place in a saucepan with some water. Lightly steam for 10 minutes. Remove to cool and blend up with the rest of the ingredients and some water until smooth. Leave this to cool before layering.

Mix the tahini caramel ingredients together and set aside.

Mix the chia seed pudding ingredients together and leave to thicken for 15 minutes before layering.

Preheat the oven to 175 ℃ and mix the granola ingredients and place on a baking paper lined tray.

Spread out evenly and let the granola bake out for about 15 minutes before removing to cool before layering with the other layers.

Store the granola in an airtight container for up to one week.

Serve these parfaits preferably cooled with edible flowers as garnish.

For maca apple purée

• 2 pink lady apples
• 1 Tbsp Coconut Blossom Nectar
• Splash of lemon juice
• 1 tbsp Maca Powder
• 1 tsp vanilla extract
• Pinch of salt

For tahini caramel

• ⅓ C tahini
• 1 tsp Maca Powder
• ¼ C Coconut Blossom Nectar
• Pinch of salt

For chia seed pudding

• ⅓ C Chia Seeds
• ½ C water
• ½ C plant-based yogurt or coconut milk
• 1 Tbsp Coconut Blossom Nectar
• 1 tsp vanilla extract
• Pinch of salt

For pretzel hazelnut granola

• 2 C rolled oats
• 1 C puffed quinoa or puffed rice
• ½ C wholewheat salted pretzels
• ½ C Coconut Blossom Nectar
• ½ C chopped roasted hazelnuts
• ⅓ C melted coconut oil
• 1 tsp vanilla extract
• ½ tsp salt