Chef Paul’s HTB Granola with Apple Raspberry Compote
This HTB Granola with Apple Raspberry Compote combines tender, spiced apples and tart raspberries for a delightful, naturally sweetened treat. The warm, fragrant compote is complemented by the crunchy, nutty granola, offering a perfect balance of textures and flavors. Serve with a dollop of Greek yogurt for an added touch of creaminess.
Serves 4
Prep and cook time ~90 minutes
For the HTB Granola
INGREDIENTS
1½ cup pecans, roughly chopped
1 cup coconut flakes, raw & unsweetened
¼ cup Himalayan Tartary Buckwheat Flour
¼ cup almond flour
½ tsp cinnamon
½ tsp Kosher salt (optional, but delicious)
¼ cup wildflower honey
2 oz butter
1 egg white, whipped to frothy
METHOD
Preheat oven to 300F and line a baking sheet with parchment paper. Set aside for later.
Add all the dry ingredients to a 3-quart mixing bowl and stir well with a non-reactive spatula. Melt the butter with the honey in a small sauce pot, and pour over the dry ingredients, mixing until everything is well incorporated. Next, stir in the frothed egg white until fully integrated with the other ingredients. Pour the contents of the bowl onto to parchment-lined baking sheet and spread evenly into a single layer with the spatula.
Bake in oven for 20-25 minutes until golden brown, with slightly darker edges. Allow to completely cool, and break up into desired sized pieces.
For the Apple Raspberry Compote
INGREDIENTS
8 apples (Fuji, Honey Crisp Braeburn are a few suggestions)
1 cup raspberries
¾ cup water
¼ tsp cinnamon
½ of a lemon, juiced
METHOD
Peel, core, and cube apples, and put into a heavy-bottomed medium pot. Add raspberries, water, cinnamon, and lemon and bring to a simmer. Cover with a tight-fitting lid, turn down the heat to a low setting and let simmer, stirring occasionally, for 20-30 minutes until apples are completely cooked through.
Once compote is ready, allow to cool for about 15 minutes. Either pass through a food mill (best for removing raspberry seeds, if preferred), quickly pulse in a food processor, or mash with a potato masher to achieve a nice pureed consistency. Taste and adjust with a little honey if a sweeter result is desired. Garnish with the HTB Granola, and an optional dollop of Greek yogurt.
