This Granola recipe is quite similar to my Nutty Mango Granola, except I left out the added raw cane sugar and switched out the mango puree for strawberry and raspberry coulis. It results in a less-sweet Granola that you can sweeten afterwards in your yogurt-bowl with maple syrup, agave syrup, honey, or any other natural sweetener. The fruit puree used in this granola is a strawberry-raspberry coulis that I had made last week which paired well with my Sweet Potato Brownies and my Quatre Quarts. Since I made 3 1/2 jam jars of the coulis, this would be one final way to use up half a jar. There’s now one remaining jar left in the fridge we’ll use in our yogurt 🙂 The coulis is made from none other than fresh mara des bois strawberries and raspberries, washed, cooked, and blended together with some white sugar.
Since I’m feeling a little lazy these days, I have not re-typed the whole recipe (just follow the one for Nutty Mango) and substitute the same quantity of mango puree for the strawberry-raspberry coulis and leave out the added sugar, or use half the original quantity.
Your ingredients in a bowl:
Mix the coulis/rapeseed oil together
Stir all the ingredients together with the wet fruit puree mixture.
Line on a baking tray- no need to oil your pan.
Bake at 150c for 30 minutes, stirring every 10.
PS- here is a picture of two wonderful people enjoying some Full Fat Diet recipes! Bonnie tried her hand at Tante Brigitte’s Zucchini Terrine and Beverly tried her hand at the Cucumber Beet Hummus Bites! Excellent choices for a hot day! Well done ladies! Thanks for the photo and anyone who is reading and making my recipes please continue to send more 🙂