Sometimes you just have to go with your gut.
Like the day I landed on Food.Baby.Life, my assigned blog for March Secret Recipe Club, and the first post on the first page was for a grain-free chocolate granola. And that granola called out to me so loudly that I didn’t want to go any further.
But I did, because it’s the responsible thing to do, and I’m so glad I dug a bit deeper…
I discovered that Susan — a mum to three little ones under five who is also studying Naturopathy — is not only also located here in Australia, but that her recipes are exactly the kind of thing we eat.
There are plenty of gluten-free, fructose-free, dairy-free creations but not at the expense of taste (or indulgence). Yes please and thank you.
It was as I pushed past the chocolate granola that I was tempted by Grain-free Raisin Cookies and a Chocolate Cake made from kidney beans and even an Orange & Almond Toasted Muesli… But the chocolate granola kept calling me back and I didn’t want to fight it, so I didn’t.
I made a few changes (shocker) including adding oats — thus rendering it not grain-free — and there are some notes in the recipe below re making it sweeter if that’s your thing, but the great thing about granola is that you really can make what ever changes you need based on taste and what happens to be in your pantry at the time.
It is worth taking quite seriously my number one piece of advice if you make this recipe — store the granola out of sight.
If you leave it on the counter, catching a glimpse each time you pass it on the way to the sink, you will want to pick at it endlessly (just one more spoon, ok, two more, maybe three), even after having a bowl of it for breakfast. Ahem.
Chocolate for breakfast, need I say more? || Inspired by Food.Baby.Life
Makes approx 5 cups granola
- 2 c raw nuts and seeds (300 g) – see note
- 2 c rolled oats (220 g)
- 1 c shredded coconut, unsweetened (75 g)
- ½ cup raw buckwheat (100 g)
- ¼ c raw cacao (30 g)
- 1/3 cup coconut oil, melted (80 ml)
- 1/3 cup rice malt syrup (80 ml) – see note
- 1 – 3 Tbsp maple syrup, optional
- 2 Tbsp tahini (30 ml)
- ½ tsp cinnamon
- ½ tsp sea salt
Preheat oven to 150°C (300°F), line two trays with baking paper.
Combine coconut oil, rice syrup, tahini, cacao powder, cinnamon and salt in a jug. Place jug into a bowl or pan of very hot water and whisk mixture well to combine. Taste and add maple syrup if desired.
Coarsely chop nuts. Mix nuts, seeds, oats, coconut and buckwheat in a large bowl. Pour over cacao mixture and stir until all ingredients are coated.
Spread over prepared trays and bake for 30 mins, stirring once or twice to pull granola from the edges to the centre and vice-versa.
Because of the cacao it can be a bit difficult to tell when the granola is done — after 30 mins remove a spoonful and allow to cool to see if it crisps up, then repeat every 5 mins.
Remove pans from oven, press granola lightly with a spatula and allow to cool completely. Break granola into clusters and store in an airtight container.
- Nuts: Use any combination of nuts and seeds you wish. I used roughly equal quantities of pepitas, sunflower seeds, macadamias, almonds, brazil nuts and walnuts.
- Sweetener: using only rice syrup results in a not very sweet granola due to the cacao powder (this is a good thing, really). If you want it sweeter add up to 3 Tbsp maple syrup or replace some of the rice syrup with honey or maple syrup, both of which are sweeter but also contain fructose.
vegan // vegetarian // gluten-free (with gf oats) // dairy-free // refined sugar-free // soy-free // nut free (with only seeds)