Womens Health Australia September 2017

(National Geographic (Little) Kids) #1
Serves 12
“This recipe is for all those
c h o c c y l ove r s w h o w a n t a
fix at breakfast time. My
choco-nutty ’nola is very
low in sugar (one-third
of a date per serving!),
high in protein, fibre
and healthy fats. I love
this granola with fresh
berries and homemade
nut milk, or as a crunchy
smoothie topper.”

X2 cups nuts (almonds, cashews,
pecans), pre-soaked
X1 cup buckwheat
X2 cups puffed rice
X2 tbs flaxseeds
X75g medjool dates (about 4), pitted
X2 tbs natural peanut butter
or almond butter
X¼ cup macadamia oil or
extra-virgin olive oil
X2 tbs cacao powder
XPinch of salt
X1 cup coconut flakes


  1. Preheat the oven to 160°C fan-forced
    (180°C conventional) and line a baking
    tray with baking paper to prevent sticking.

  2. Place nuts, buckwheat, puffed rice and
    flaxseeds in a mixing bowl and set aside.

  3. Place the dates, peanut or almond
    butter, oil, cacao powder and salt in
    a blender and blend until smooth. Transfer
    to the mixing bowl and stir well until all
    of the dry ingredients are well coated.
    Spread the granola mixture evenly
    over the prepared tray and bake for
    15-20 mins, or until browned and sticky.
    The granola will firm upon cooling.

  4. Remove the granola from the oven and
    allow to cool for 30 mins. Sprinkle over
    the coconut flakes. Transfer to a sealed jar
    and store in the fridge for up to 2 weeks.


LOW IN SUGAR

CHOCO-
NUTTY, YES
PLEASE


THIS ONE IS

127

Food


Hub

Free download pdf