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One recipe of granola, 4 ways of twisting it with special tips from Chef Sarah Tibbetts, L'Ecole Valrhona Brooklyn.
INGREDIENTS
GRANOLA
4 ½ cups rolled oats
¾ cup light brown sugar
1 cup sliced almonds
¼ cup milk powder
½ cup buckwheat flour
¼ tsp cinnamon
½ tsp salt
¾ tsp vanilla extract
½ cup unsweetened coconut flakes
½ cup unsalted butter, melted
⅛ cup coconut oil, warm
⅛ cup grape seed oil
¼ cup honey
½ cup water
PEARLS & FRUIT
1 cup OPALYS 33% CRUNCHY PEARLS
½ cup freeze dried strawberries
or
1 cup CARAMELIA 36% CRUNCHY PEARLS
¾ cup dried apricots, diced
or
1 cup DULCEY 32% CRUNCHY PEARLS
½ cup golden raisins
½ cup pistachios
or
1 cup DARK CHOCOLATE 55% CRUNCHY PEARLS
¾ cup dried cranberries
INSTRUCTIONS
Granola