19 January 2015

Cacao + Hazelnut {Grain-Free} Granola




Oh my god. This recipe is basically an excuse to have chocolate for breakfast. There. I said it. I hope this convinced you to make this asap. As soon as possible people!




I started to think about making grain-free granola because I was out of gluten-free oats and couldn't find any at my supermarket. Guilty of pure laziness *raises hands. But I'm so glad I was too lazy to source gluten-free oats! I don't think I'll use them anymore as I am so happy with how this recipe turned out. It's crunchy and not too sweet. The cacao tricks you into thinking you're having a treat for breakfast, but really your having a healthy dose of antioxidant. Raw cacao is a superfood. I bought a huge bag of it last year here and it's still going strong. I really recommend stocking your pantry with it.


Cacoa and Hazelnut Grain-Free Granola


140g (1 cup) whole cashew
140g (1 cup)1 cup whole almonds
1/4 cup pumpkin seeds
1/2 cup roasted hazelnuts, roughly chopped
3 tablespoon coconut oil
1/4 cup honey (or maple syrup)
1 teaspoon vanilla extract
3 tablespoon raw cacao powder
2 tablespoon chia seeds (optional)
1/4 cup shredded coconut
1/4 cup cacao nibs

Start by soaking the cashews and almonds overnight in filtered water with one teaspoon of sea salt. Soak the pumpkin seed as well, but in a separate bowl. This might seem like a faff (I'm the first one to raise my hand at this) but doing this will minimise the nutritional inhibitors and toxic substances found in nuts and seeds, which means nuts will be easier to digest. I recommend reading this article to know a bit more about the process. It will also make it easier to grind in your food processor.

8 to 24 hours later, drain the nuts and seed and put on a paper towel or tea towel to absorb the excess water.

Place the almonds and cashews in a food processor and blitz briefly until coarsely chopped.
Careful not to grind them too finely - use the 'pulse' button to ensure you don't go too far, too quickly!

In a small sauce pan (or in the microwave), melt the coconut oil with the honey. Add the cacao, the vanilla and a pinch of salt and mix until incorporated. Add the mixture to the food processor and pulse a few times to combine until it resemble the size of oats. Remove the blade from the food processor and mix in the chia seeds, shredded coconut, cacao nibs, roasted hazelnuts and pumpkin seeds with a spoon or spatula.

Spread the mixture onto a baking tray covered with parchment paper. Bake in a preheated oven 300 F / 150 C for around 20 minutes, stiring frequently to ensure the granola doesn't burn. It will crisp up when it cools down, don't worry.

Leave to cool completely before storing in an airtight container. It should keep for 2 weeks - if it lasts that long!





If you are feeling a little indulgent, might I suggest that you add a square of your favourite dark chocolate, finely chopped, in your bowl of granola? I use a square of Lindt 90% and it was so nice. For chocolate lovers only.






2 comments:

  1. I am just loving the look and sound of this granola.. I don't think you can ever go wrong with chocolate and hazelnuts together!

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    Replies
    1. Thanks Thalia! I agree, plus it's healthy so it really is a win-win scenario! x

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