CHOCOLATE GRANOLA
Granola is so versatile, it can be used in smoothie bowls (as shown in the picture), in porridge, with fruit, or even on its own! This recipe is dairy-free, gluten-free and incredibly delicious!
Ingredients
1.5 cups gluten free rolled oats (look for uncontaminated gluten free oats)
1/2 cup buckwheat
1/2 cup puffed quinoa
1/2 cup chopped almonds
1/2 cup shredded coconut
1/4 cup coconut oil, melted
1/4 cup Tropeaka Cacao Powder
1/4 cup rice malt syrup
2 tbsp coconut sugar
1/2 tsp ground cinnamon
1/4 tsp sea salt
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Method
1 Preheat an oven to 160*C and line a baking tray with non-stick baking paper.
2 Add oats, buckwheat, puffed quinoa, almonds, shredded coconut, cacao, coconut sugar, cinnamon and salt into a bowl. Mix well.
3 Add in rice malt syrup and melted coconut oil and stir using a spoon until all ingredients are well combined.
4 Bake in the oven for 40-45 minutes, mixing and turning the granola at the 30 minute mark.
5 Allow granola to cool for 10 minutes before using clean hands or a spoon/fork to break the granola apart.
6 Cool completely before storing into air-tight glass jars. (Makes approximately three 500mL jars worth of granola)
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