• Roasted granola with coffee, Greek yoghurt, and honey

    by  • 23/07/2012 • Recipes • 1 Comment

    Phil Howard at Nespresso boutique

    Roasted granola with coffee, Greek yoghurt, and honeyIngredients:

    For the granola:

    225g jumbo oats
    60g sunflower seeds
    60g white sesame seeds
    90g apple puree
    1/2 tsp. mixed spice
    60g agave syrup
    30g honey
    50g muscavado sugar
    125g nibbed almonds
    1 tsp. salt
    2 tbsp. hazelnut oil
    20g Nespresso Dulsão do Brasil grounds

    To serve:

    Greek yoghurt
    Runny honey

    Method:

    1. Place all of the ingredients except the coffee grounds into a large bowl and stir them thoroughly until they are evenly distributed. Place the mix into a large baking tray and bake for 15 minutes, stirring every 5 minutes.
    2. Add the Nespresso Dulsão do Brasil grounds and continue baking until the contents of the tray are golden brown – no darker. Remove from the oven, set aside to cool and store in an airtight container.

    To serve:

    1. Place the yoghurt into a small bowl, drizzle with the honey and finish with a covering of granola. Serve with a freshly made Nespresso Dulsão do Brasil espresso.
    2. Grand Crus notes: A pure Arabica coffee, Dulsão do Brasil is a delicate blend of red and yellow Bourbon beans from Brazil. Its satiny smooth, elegantly balanced flavour is enhanced with a note of delicately toasted grain.

    Find more recipes from Phil Howard in The Square: Savoury: 1 and The Square: Sweet: 2.

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    About

    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

    http://qinxie.co.uk

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