Haselnüsse, Hefe, Kokosblütenzucker und Wasser nacheinander zusammen in eine Schüssel geben und gut vermischen. Mehle, Essig, Würzöl und Salz dazugeben und alle Zutaten mit dem Knethaken für 5 min. zu einem glatten Teig kneten und mind. für 1 Stunde gehen lassen.
Backofen auf 220°C vorheizen. Den Teig in eine eingefettete Form übertragen und mit gehackten Haselnüssen bestreuen. Backtemperatur auf 200 °C reduzieren und das Brot für 35-40 min backen.
Das abgekühlte Brot in 1 cm dicke Scheiben schneiden und es in einer Pfanne mit Kokosöl auf dem Grill oder Herd knusprig werden lassen.
In der Zwischenzeit das Grillobst vorbereiten und alles in mundgerechte Stücke schneiden und es ebenfalls in einer Pfanne mit Kokosöl angrillen lassen, bis der Fruchtzucker karamellisiert.
Nun das Grillobst mit Lieblingsmus von Dr. Goerg bestreichen, mit Grillbrot garnieren und mit Pancake Sirup toppen.
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