The canteen of the present moment of Victoria Werlé: Vegan granola

- through Sophie Solere

Published on

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw foods and campaigns for zero waste, the young chef hardly ever peels the vegetables she cooks.

For this new recipe, head to Italy with the famous granola, but in a dolce vita version without gaining weight!

vegan granola

Preparation time: 15 minutes
Cooking time: 20 to 30 minutes

For 6 people

300 g puffed rice
200g millet (or quinoa)
200g toasted almonds
70 g pitted and chopped dates
70g chopped soft figs
70 g de noix de coco râpée
70 g of pumpkin seeds
70 g of sunflower seeds
70g cranberries
175 ml neutral vegetable oil
160 ml maple syrup
100 brown sugar
100 g white sugar
1 teaspoon ground cinnamon
1 dash of vanilla extract

Preheat the oven to 150 ° C.
Mix the puffed rice, millet, almonds, dates, figs, coconut, pumpkin and sunflower seeds.
Add the cranberries.
In another bowl, mix the oil, maple syrup, sugars, cinnamon and vanilla extract; then incorporate the first mixture into the other.
Place everything on a baking sheet lined with parchment paper and bake at 150°C for 30 minutes, stirring halfway through cooking.
Leave to cool and serve the granola with plant-based yogurt.

photo of author

Sophie Solere

Sophie Solère is an economic and social journalist who has been interested for years in the environment and interdependence. She works for Buddhist News, a media platform dedicated to Buddhist spirituality and wisdom. By practicing yoga and meditative dance, Sophie discovered the power of spiritual journeys, which offer so many paths to (re)find yourself. She is dedicated to sharing inspiring stories and valuable advice on spiritual practice and the environment with Buddhist News readers.

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