Chocolate, buckwheat & hazelnut granola

Chocolate, buckwheat & hazelnut granola

By
From
Love Your Lunches
Serves
10-15
Makes
1 kg
Photographer
Bec Dickinson

Granola is just too good to restrict to breakfast time. This one is made even better with cocoa for that afternoon chocolate hit. Keep in a jar on your desk and you’ll never go hungry again.

Ingredients

Quantity Ingredient
300g gluten-free rolled oats
100g puffed buckwheat kernels
60g puffed brown rice
100g coconut chips
200g whole hazelnuts
100g pumpkin seeds
pinch sea salt
180g coconut oil
140g clear honey
7 tablespoons coconut sugar
5 teaspoons cocoa powder
2 teaspoons vanilla extract
2 egg whites

Method

  1. Preheat the oven to 180°C. Line a large baking tray with baking parchment.
  2. Combine the oats, buckwheat, puffed brown rice, coconut, hazelnuts, pumpkin seeds and salt in a large bowl.
  3. In a small saucepan, over a low heat, whisk together the coconut oil, honey, coconut sugar, cocoa powder and vanilla until smooth. Pour the wet mixture over the dry ingredients and thoroughly combine.
  4. In a small bowl, whisk the egg whites until frothy and stir through the granola mixture. This will help to form clusters.
  5. Press the mixture into the baking tray and bake for 15 minutes, or until the granola has stuck together. Roughly break up into large chunks and bake for a further 10 minutes, to crisp up the clusters.
  6. Remove from the oven, and leave to cool. Store in an airtight jar or large lunch box to transport to work, and keep in a cool, dry place. Best eaten within 2 weeks.

Note

  • Vegetarian Vegan Gluten-free Dairy-free Refined-sugar-free
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