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
- Preheat the oven to 160°C fan-forced
(180°C conventional) and line a baking
tray with baking paper to prevent sticking. - Place nuts, buckwheat, puffed rice and
flaxseeds in a mixing bowl and set aside. - 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. - 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
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