In continuation of my "healthy" posts, here's a recipe that can act as both breakfast and dessert. The granola base is filled with all kinds of whole wheat goodies like oats, brown rice and nuttiness from roasted pumpkin seeds and sesame seeds. I wanted to make a huge batch of this so that I could fill up some mason jars and eat it throughout the week. I made enough to fill three jars and my roommate and I have already devoured two :\.
Dreamfarm, which is the best for steeping loose leaf tea with. It's that bright orange infuser you see in the picture above and it's called teafu. The bright orange is a squeezable silicone that splits open to put lose leaf and you can squeeze the flexible pod to infuse your tea faster. It's like how you shake your teabag about, which doesn't quite do anything, but with the teafu, it forces the water in and out and through your tea leaves. The best thing is that once you're done steeping, you just squeeze it and lift it out of your cup, unlike a teabag dribbling all over the place! (also unlike the picture above, the loose leaf does stay inside the pod! There is loose tea in the photo because....artistic flair :P) So, now I'll be having chamomile poached pears, warm granola with a drizzle of honey and sweetened coconut milk for dessert. And I don't feel guilty at all!
Chamomile Poached Pear and Warm Granola
makes 3 servings
3 forelle pears, peeled
1/4 cup sugar
2-3 tbsp loose leaf chamomile (or as much as my teafu could contain)
1 cup old fashioned oats
1/2 cup rice crispy cereal
1/2 cup unsweetened coconut flakes
1/2 cup shaved almonds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup honey
3 tbsps coconut oil (or butter)
1 tsp vanilla
pinch of salt
1 can coconut milk or cream
- Preheat oven to 300F. Prepare a lined baking sheet
- Mix oats, cereal, coconut flakes, nuts and seeds together in a large bowl. In a smaller bowl, mix melted coconut oil, honey, vanilla and salt. Pour honey mix over oat mixture and stir to coat evenly
- Spread to a thin layer and press into a the prepared baking sheet. Bake for about 40-50mins, or until gold brown. I used a spatula and flipped the granola half way into the baking time to ensure both sides were nicely toasted
- Meanwhile, place the peeled pears in a small saucepan and fill with water enough to cover the tops. Add sugar and the tea. Heat until it simmers and then gently heat on medium-low for about 1 hour or until the pears are very soft, translucent and a fork can easily pierce it
- To serve, mix about 1/4 cup of the chamomile poaching liquid into coconut milk. Pour this over a small serving of warm granola. Top with the poached pear and drizzle with honey if desired!
I developed this recipe for Dreamfarm; all opinions expressed are my own. I love their cute and innovative kitchen tools and especially their clever names :) Thank you for the support!