If you gonna ask where I usually use blackcurrant puree, then the answer will be – in cakes or in perfect combination with dark chocolate. However, since cakes are not on my breakfast diet (at least not always), I somehow wanted to bring the taste and color of this blackcurrant to my breakfast mornings as well.
This purple / burgundy, sour blackcurrant granola, in combination with cranberries and a small dose of sweetness from sugar syrup, is a great, bright start to the day.
GLUTEN FREE BLACK CURRANT GRANOLADrukāt/Print
SastāvdaļasYou will need blackcurrant puree for this recipe. To prepare it, you can use store-bought, frozen blackcurrants. They need to be heated in a saucepan until they begin to break down. Then hand-blend blackcurrants and squeeze through a fine sieve in a bowl to get rid of their skins and seeds.
600 gr oats (use gluten free, if needed) 60 gr coconut flakes (slices) 100 gr sunflower seeds 90 gr walnuts225 gr blackcurrant puree (i.e. 200ml) 3 tbsp golden syrup (i.e. 45ml) 60 ml olive oil 1/4 tsp sea salt 1/4 tsp cardamom powder 1/4 tsp minced cloves 1 tsp nutmeg powder40 gr sublimed blackcurrants (whole) 15 gr sublimated cranberries (pieces)
- Preheat the oven to 170°C;
- Pour oatmeal, coconut flakes, sunflower seeds and walnuts into a bowl;
- In another bowl, mix together blackcurrant puree, golden syrup, olive oil, sea salt, cardamom, cloves and nutmeg;
- Pour the liquid mass over the dry mixture. Mix everything well so that the flake, nut mixture becomes moist – completely mixed with the blackcurrant mass & turns purple;
- Spread mixture evenly in the baking pan;
- Place the baking pan in the oven (medium level) and bake for ~ 30-35 minutes. Time to time stir it so granola don’t burn and bakes evenly. At the end of baking granola should be darker and much drier;
- Remove the baking pan from the oven and allow granola to cool down (as it cools, it will become harder and crispier);
- When granola has cooled completely, add the sublimated berries. Mix everything together and place in airtight containers.
Granola is ideal for longer storage in airtight containers.
To make the recipe gluten-free, use gluten-free oatmeal.
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