Go Back
Anna Lewandowska

Apple and pear mousse with granola

A blended mousse of cooked apples and pears with maca and raspberry powder, served with home-baked granola of oats, seeds and nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: Polish
Calories: 390
Ingredients Method Notes

Ingredients
  

Mousse
  • 80 g apples
  • 80 g pears
  • 1 tablespoon Raspberry Lio Shake
  • 1 tablespoon maca
Granola (circa 3 portions)
  • 1 cup gluten-free oat flakes
  • 2 tablespoons coconut oil
  • 1/2 cup sunflower seeds
  • 1/3 cup hazelnuts
  • 1/3 cup almonds
  • 2 tablespoons honey
  • a pinch of cinnamon
  • a pinch of cayenne pepper
  • a pinch of turmeric
  • a pinch of cardamom
  • 1/2 cup desiccated coconut
  • 1/2 cup raisins or dried cranberries soak beforehand in hot water for about 20-30 minutes

Method
 

  1. Core and peel the apples and pears and cook them with barely any water, covered, for about 10 minutes until a fork goes through easily.
  2. Let the fruit cool for a few minutes, then blend it with the maca and the Raspberry Lio Shake until smooth.
  3. Combine the oat flakes, coconut oil, sunflower seeds, hazelnuts, almonds, honey and spices thoroughly.
  4. Spread the mixture on a baking tray lined with baking paper and bake at 160 C (320 F) for 20-30 minutes, stirring three times.
  5. Take the granola out while it is light golden and still slightly soft, and stir in the drained dried fruit and the desiccated coconut.
  6. Let the granola cool completely, and serve it with the mousse, combining the two in the bowl.

Notes

Ingredient quantities are taken from the recipe box as published. Raspberry Lio Shake can be replaced with freeze-dried raspberry powder or fresh raspberries. Calories are an estimate.