Gluten/Wheat-Free, Vegetarian, Vegan, Breakfast, Snack, Paleo, High Protein
There are instances when you taste something so very delicious that you think to yourself "this can't be good for me". This is the case with this recipe. However, on closer examination (and by taking my word for it!), it is worthy of a big tick. Isn't that exciting?!
The truth is that most commercial cereals are devoid of any real nutritional value despite their many health claims. Even many of those purchased at the health store are high in sugar and often contain poor quality oils. So you can't be blamed for thinking this must be just another sin disguised as a healthy choice.
For a most delicious breakfast that still ticks all the boxes of protein, fibre, good fats and vibrant colour, here are my serving suggestions: grab your favourite bowl. Start with a base of almond milk and chia pudding and then layer it up with thin slices of banana, some defrosted frozen berries (together with their juices), a generous sprinkle of this granola, natural yoghurt and some roughly chopped walnuts or pecans. Done!
Ingredients
Typically feeds 2 people breakfast for 1 week
- 2 cups raw hazelnuts
- 2 cups chipped coconut
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 cup activated buckwheat
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- ½ cup raw cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Note: Activated buckwheat is available at some health stores. It has been soaked and dehydrated, making it a lot easier to digest. Choose the unsweetened variety.
Instructions
- Preheat oven to 150°C.
- Chop the hazelnut very coarsely (you want chunks). I like to use a mortar and pestle here.
- In a large bowl combine the hazelnut, chipped coconut, sunflower and pumpkin seeds and buckwheat.
- In a small saucepan over very low heat, melt the coconut oil and then add the maple syrup, cacao powder, vanilla extract and salt. Mix well to get rid of any lumps.
- Pour your silky smooth chocolate sauce onto the dry ingredients and fold to evenly coat.
- Line a baking tray with baking paper. Spread the mix on the tray to form an even and compacted layer (a spatula works well here). You don't want any loose bits as they may burn.
- Bake for 10 minutes, remove tray from the oven, roughly mix the granola and spread again into an even and compacted layer. Bake for another 10 minutes. Remove tray from oven, mix and spread again, and bake for 5-10 more minutes, watching (and smelling) closely to avoid burning.
- Remove from oven and allow to cool completely. Your granola will crunch up as it cools.
- Store in an airtight jar in the pantry.