Yield: 1 tray
RAW CACAO (chocolate) BUCKWHEAT GRANOLA AND NUT FREE
This is a great alternative to the junk cereals you have in the supermarkets. This raw cacao buckwheat granola is totally addictive and you can keep it in an airtight container.
Ingredients
DRY INGREDIENTS
- 1 ¼ cups buckwheat groats
- ½ cup sunflower seed
- ⅓ cup pumpkin seeds
- ½ cup linseeds, ground into flour
- ¼ cup chia seeds
- ⅓ cup quinoa puffs
- 3 tbsp hemp seeds
- ⅓ cup coconut flakes
- ¼ tsp vanilla powder
- 2 tbsp raw cacao powder
- 1 pinch Himalayan salt
LIQUID INGREDIENTS
- ¼ cup coconut oil
- 4 tbsp date syrup (or maple syrup)
Instructions
- Preheat the oven to 170C (fan).
- Place all the dry ingredients in a mixing bowl (except the vanilla powder, cacao powder, and Himalayan salt). Mix well.
- Heat the coconut oil in a pan over medium heat. Let melt the coconut oil slowly and mix in the date syrup, vanilla, and raw cacao powder. Add a pinch of salt and whisk gently altogether until smooth.
- Spread the wet mixture over the dry ingredients and stir well until well coated.
- Line a baking tray with parchment paper. Place your mixture on the lined tray and spread it out thoroughly.
- Bake it for 10 minutes or until crispy. Make sure you check the cooking after 10 minutes (and taste) to see if cooked (as each oven is different). Because of the raw cacao, you can not see when the ingredients are roasted. If not crispy enough, mix with a wooden spoon and add 3 to 5 minutes extra in the oven while still checking regularly (this extra time is needed if you double the ingredients).
- When cooked (and crunchy) let it cool down before placing it in an airtight container.
Notes
* maple syrup, honey or agave syrup (if you choose agave you probably have to increase the amount as agave is not sweetening the same way as other natural sweeteners).
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