Crunchy Chocolate GranolaPrint Recipe
- 1 ⅓ cups buckini (buckwheat kernels)
- 1 ⅓ cups quinoa puffs
- ⅓ cup cacao
- ⅓ cup cashews
- ⅓ cup almonds
- ⅓ cup pepitas
- ⅓ cup rice malt syrup*
Pre-heat oven to 150C or 300F.
Add cashews, almonds and pepitas and blitz for 5-10 secs or until in chunky pieces. Transfer into a bowl.
Add all remaining ingredients to bowl. Stir until well combined AND looks like a delicious liquid chocolate layer over all pieces. Then mix for another 1-2mins - this ensures that everything gets an even covering of choc and sweetener (otherwise there will be some bits that taste bitter and some sweet). .
Line baking tray with @ifyoucare_usa recycled and compostable baking paper. Pour granola into tray and spread out. It doesn’t matter if they are touching as you can break apart once cooked.
Put in the over for 16-20mins. At 8-10mins it should start to smell delicious. After that it only needs about 6-8mins left. Remove from oven and allow to cool.
Break into desired sized granola pieces and store in an air tight container.
*you can add more sweetener if you prefer - up to double. To me this is more than enough especially when adding fruit and peanut butter.