Chocolate Brazil Granola
This granola is packed full of essential fatty acids that help keep skin plump and hydrated. It is incredibly easy to make and can be enjoyed in many different ways, on its own with your favourite milk, as a topping on a chia or yoghurt pot or sprinkled on baked apples & muffins.
500g Gluten Free Oats
100g coconut sugar
1 cup Brazil nuts, chopped
20g whole flaxseeds
20g sunflower seeds
40g hemp seed hearts
1 tsp sea salt
3 tbsp molasses – I used Meridian Molasses syrup
3 tbsp coconut oil
180g 85% dark chocolate – I use Green & Blacks
Preheat the oven to 175c
In a large bowl combine the oats, quinoa, coconut sugar, rice flour, flaxseeds, hemp seed hearts and sea salt.
Melt the coconut oil and the molasses syrup gently in a pan then pour onto the oats ensuring it is well combined
Line 2 baking sheets with parchment and spread out the mixture in an even layer
Bake for 20-30 minutes, making sure you give it a good stir every 10mins to ensure it cooks evenly and you end up with a even crunch and golden in colour
When the oats are ready, remove from oven and leave to cool
Melt the chocolate over a pan of hot water, remove from the heat
Pour over the chocolate and roughly stir through the oats, leave to cool until chocolate hardens
When they are completely cold spoon into a kilner jar - will last up to two weeks.