Upcycling at its finest - how to use Secontaste granolas in the kitchen?

It can happen with anyone...

Let's be honest - even in the most eco-conscientious kitchens, there are times when there are leftovers of something. 🫣 This is a particularly interesting issue with dry/shelf-stable foods, as these also have a shelf life, but in practice this is more a question of how long they are perfect, rather than how long they can actually be consumed. Our mission is to avoid throwing anything out, especially things that pass the sensory test with an A 💫 - so if you have a Secontaste granola at home and it's past its best before date, or you're just in the mood to experiment and try something new, just do it! Trust us, there's a lot to experiment with from our Mocha granola.💚

Get creative! 🥄

The Secontaste brewer's spent grain granola is actually a cereal mix that can be consumed in many different ways. We use it to make biscuits or even granola butter (you can find the recipes for those here), but it's even more fun when our products inspire others. Bianka Geiger (TREAT) recently got her hands on a few boxes of Mocha granola and came up with some recipes.

👉 If you're in the mood to bake something delicious, the Secontaste Mocha granola is available at a super discounted price in our webshop.

👉 Rather eat the ready-made versions? On 26th March there will be an exciting Mocha Day at Mad Dog Hangár, where you can even taste the delicious treats made with Secontaste Granolas, along with our new Secontaste x TREAT Project x Grapoila porridges!

Tasty flavour pairings

When we come up with a recipe, we always start with what goes with the base flavours. ☕🍫 Coffee, for example, is good friends with chocolate, oilseeds (like almonds or sunflower seeds), cardamom, cinnamon and coconut, but also beetroot or celery, and even goes well with barbecue. We're sticking to the sweet line for now, but you could also imagine it as a base for quiche or grain based meet balls. 🌱

Pumpkin mocha bread with ricotta cream

Photo by: Bianka Geiger

Ingredients:

For mocha bread:

• 25 dkg roasted pumpkin or sweet potatoes

• 3 dl (plant-based) milk

• 11 dkg dates

• 4 cl oil

• 20 dkg Secontaste Mocha granola

• 2 tsp. baking powder

• cinnamon to taste

• 2 dkg cocoa powder

• 1 tbsp maple syrup or honey

optional: 5 dkg chocolate chips

For topping:

• ½ cup ricotta

• 1 tsp. powdered sugar

• a few drops of lemon juice

• 1 tsp. molasses

1. For the bread, blend everything together. Bake in a preheated oven in a loaf tin lined with baking paper for 45 minutes at 180°C.

2. Blend the ricotta with the sugar and lemon juice until creamy. 🍋

3. Spoon onto the bread and drizzle with molasses.

   
   

"Tiramisu" layered dessert

Photo by: Bianka Geiger

Ingredients:

For the porridge

• 2/3 cup Secontaste Mocha granola

• ½ cup chopped oatmeal

• 2-3 tbsp almond or sunflower seed flour

• 1 tbsp maple syrup/honey/molasses

• 1 tbsp hulled hemp seeds

• 1 shot espresso + water to taste

  
  

  For the cream:

• ½ cup thick yoghurt (can be plant-based)

• 1 tsp chicory or instant coffee

• 1 tsp almond extract

For chocolate cream:

1 tbsp. cocoa powder

1 tbsp. (golden) flaxseed flour

2 tbsp almond or sunflower seed flour

1 tbsp maple syrup/honey/molasses

1 pinch of salt

*cocoa nibs (if available) OR 3-4 dkg melted dark chocolate

1. Mix the ingredients for the porridge, cook in a small saucepan with water to taste until creamy. Pour into a glass and leave to cool. 🥛

2. Mix the yoghurt cream ingredients and spoon it over the porridge.

3. Stir in the chocolate cream or just drizzle melted chocolate over the dessert.

4. Refrigerate for at least 1 hour. ❄️

If you make any of the recipes, don't forget to share your creation with us and tag us on @secontaste and @treat.project.

See you on 26th March at Mocha-Day at Mad Dog Hangár? Sign up for the Facebook event and invite as many of your friends as possible!

Photo by: Bianka Geiger