Toasted oat flakes, soft dried fruit, crunchy hazelnuts… Catherine Kluger has carefully selected each ingredient so as to keep nothing but the best. Get your fill of energy with her fruit granola (orange and apricot), her cooked and raw chocolate granola or be tempted by her savoury version with fennel and spices.
Supernature granola can be enjoyed as it is or with fresh milk or a fruit sauce. They also go great in cakes or pastries to add a touch of crunch.
ORGANIC CEREAL BARS
Inspired by the ever-popular granola, these cereal bars with chocolate and seeds and honey and seeds are great for on the go. Did you know…? To limit their sugar content, Catherine Kluger has brought out an innovative recipe made from rice syrup and coconut oil.
CHOCOLATE MOUSSE RECIPE
3. 4. Just before serving, sprinkle your chocolate mousse with 50 g of Coffee Granola with Grains and Seeds , to retain its crunchiness. 1 – Melt 100 g of dark chocolate in a bain marie, then allow to temper.
2 – In the meantime, whip 200 ml of fresh single cream into a firm chantilly cream and mix it very gently into the melted dark chocolate in three stages.
3 – Pour the mixture into a serving dish and let cool for a minimum of 2 hours.
4 – Just before serving, sprinkle your chocolate mousse with 50 g of Coffee Granola with Grains and Seeds , to retain its crunchiness.