Granola de los Andes

Granola de los Andes

By
From
Andina
Serves
4
Photographer
David Loftus

Granola Andina. The Peruvian Andes is home to a wide variety of nutritious grains and seeds – I’ve brought some of them together in my favourite combo here, but feel free to mix and match. This dish has it all: I love the crunch, and the sour, fruity and spicy flavours.

Ingredients

Quantity Ingredient
200g rolled oats
25g uncooked white quinoa
25g uncooked red quinoa
2 tablespoons canigua or chia seeds
100g pecans, roughly chopped
75g flaked almonds
75g shredded coconut
60g pumpkin seeds
1/2 teaspoon ground cinnamon
A pinch salt
100g yacon or maple syrup
75g coconut oil
1 teaspoon vanilla extract

For the physalis coulis

Quantity Ingredient
50g physalis, roughly chopped
50g granulated sugar or yacon syrup

For the amaranth pop

Quantity Ingredient
2 teaspoon amaranth

To serve

Quantity Ingredient
10g maca powder, (optional)
300g greek yogurt
a few strawberries, hulled and halved
a handful blueberries or blackberries

Method

  1. Preheat the oven to 150°C (gas mark 2). Line a baking tray with nonstick baking parchment.
  2. Make the granola. Mix all the dry ingredients together in a large bowl. Gently heat the syrup and coconut oil together in a small saucepan with the vanilla, over a low heat. When the syrup and oil have melted, pour the mixture over the dry ingredients and mix thoroughly.
  3. Spread the granola mix over the lined baking tray as evenly as possible. Put it in the oven and bake for 50–60 minutes, stirring once or twice for even browning, until golden brown. Remove the tray from the oven and cover with baking parchment. Place another baking tray on top and weigh it down with a couple of tins – this will help compact the granola and glue it together. Allow to cool, then transfer it to an airtight container.
  4. To make the coulis, put the fruit and the sugar or syrup with a splash of water in a small saucepan over a low heat. Heat gently until the syrup or sugar has melted, then increase the heat and simmer until the mixture has reduced to a viscous consistency (about 4–5 minutes).
  5. To make the amaranth pop, heat a small saucepan over a medium heat. Add the amaranth and cover with a lid. After a few seconds the amaranth should start popping. Wait until the popping subsides, then remove from the heat immediately and set aside.
  6. To serve, whisk the maca powder, if using, with the yogurt until well combined. Divide the yogurt mixture between 4 bowls and top each with a small handful of granola. Drizzle over some of the physalis coulis, then top with some berries and amaranth pop.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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