Pitaya cashew cream and chocolate granola

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Enjoy tasty and healthy breakfast. Besides pitaya season is in full swing.

Pitaya  (Dragon fruit, or Naga buah – bahasa Indonesia) a tropical fruit native of Central America, is the fruit of a huge cactus, which has become very popular in the South – East Asia . Pitaya surprisingly rich in antioxidants and vitamins such as calcium , phosphorus, iron and vitamin C strengthens the immune system . Contains only 60 calories per 100 grams of fruit .

Ingredients

  • Two Dragon fruits
  • Raw cashew nuts – 4 tbsp
  • Maple syrup – 2 tbsp
  • Vanilla beans
  • Fresh Strawberry for topping

For Chocolate granola:

  • Old fashioned rolled oats – 1 cup
  • Handful of raisins
  • Handful of raw peanuts
  • Cocoa powder – 2 tbsp
  • Maple syrup – 2 tbsp
  • Dried Coconut – 1/2 cup
  • Pinch of sea salt
  • Coconut oil extra virgin + extra for oiled pan
  • Parchment paper


Directions

Method for cashew cream:

Soak fresh cashews for a few hours or overnight in the drinking water . Dragon fruit is cut in half and spoon to remove almost all of the pulp , leaving a thin layer , it is so nice to grab a spoon with cashews cream and fruit pulp layer.

The pulp of the Dragon fruit send in a blender with cashews ( drain the water) , maple syrup and vanilla seeds . Add a little fresh water if too thick cream .

Pour the cashew cream in dragon cups, sprinkle with granola and top of strawberries.

Method for Chocolate Granola:

In a medium mixing bowl stir together rolled oats, raisins, crushed peanuts, cocoa powder, salt and maple syrup. Granola will have substance  similar to wet sand and allows it to form together slightly. Cover the pan baking paper and oiled it with coconut oil, pour mixture evenly. Bake granola with the door ajar at a temperature of 100C around 30 minutes, stirring occasionally.

The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheets. It will continue to dry as it cools. The cooled granola mix with dried coconut flakes, transfer to an airtight container, where it can be stored at room temperature for up to 10 days.

Keep granola with desiccant for crispy taste and save from balinese fungus.

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