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CACAO, CHESTNUT AND BLACKSTRAP MOLASSES GRANOLA

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My go-to granola recipe, with sweet chestnut flakes. I picked these up on a recent trip to Berlin, I can't seem to find them in the UK. The mellow warmth of the chestnut partners perfectly with raw cacao, and for some sweetness I used a mixture of maple syrup and BLACK STRAP MOLASSES. This stuff is made from cane sugar refining, but has the lowest sugar content of any sugar product. It's a thick, black, treacley consistency, rich in B vitamins and minerals such as selenium, iron and magnesium. Despite being a product of sugar, it's not very sweet, so I used maple syrup to balance things out. This is definitely on the less sweet side, think dark chocolate kind of sweetness, so if you want it sweeter just double up the maple syrup.

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CACAO, CHESTNUT AND BLACKSTRAP MOLASSES GRANOLA

  • 1 cup sunflower seeds
  • 1 cup quinoa puffs
  • 1 cup flaked almonds (or any nut)
  • 1 cup toasted coconut flakes
  • 1 cup hulled hemp seed (or whole hemp seed, blasted for a couple of minutes in the blender)
  • 5 tbsp raw cacao powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 4 tbsp coconut oil
  • 2 tbsp blackstrap molasses
  • 2 tbsp maple syrup

Preheat the oven to 150C. Mix the first five ingredients together in a large bowl. Sift in the cacao powder, add the salt and cinnamon and stir until thoroughly combined. 

Melt the coconut oil in a small pan over low heat. When melted, add the blackstrap molasses and maple syrup and stir well. Pour this mixture over your dry ingredients in the bowl and stir well. 

Line a baking sheet with parchment and turn the granola out on to the baking sheet, spreading it evenly into one thin layer. Transfer to the oven and bake for around 45 minutes, until toasted but not burnt. Leave to cool. Serve with coconut yoghurt and mint. 

Prep time: 10 mins. Cook time: 45 mins. Cool time: 30 mins.