Still on the chocolate theme and this time it’s a dark chocolate granola which is decadent but oh so full of antioxidants with all that lovely cacao and not too sweet, in fact it’s more on the bitter side in a really good way. This is an oat free granola using just buckwheat and quinoa flakes. It’s the first time I’ve used buckwheat in granola and it gives a welcome nutty crunch and texture.
You need to store this in the fridge because of the chocolate content. I’ve been sprinkling it on yoghurt and fruit for brekkie.
Triple Choc Buck Granola
- 100g buckwheat
- 50g quinoa flakes
- 50g raw cacao
- 50g cacao nibs
- 1 teaspoon cardamom
- 50g hazelnuts (whole)
- 50g pecans (broken up)
- 50g coconut oil
- 1 tablespoon maple syrup
- 100g dried cranberries
- 25g finely grated dark chocolate
Mix the buckwheat, quinoa flakes, raw cacao, the nibs, cardamom and nuts in a bowl.
Melt the coconut oil in a pan and add the maple syrup. Pour this over the buckwheat mixture to coat it well. Spread this mixture onto a baking tray and bake for 30 minutes – stirring it up every 10 minutes. 170c/320f/Gas 4.
Take it out of the oven and mix through the cranberries and grated dark chocolate. Leave it to cool and then put it in a container in the fridge. Worth waiting for at least 30 minutes for it to really chill down in the fridge before you tuck in as it allows the chocolate to really harden up and clump it all up a bit.