This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?
…and ONLY 6 INGREDIENTS.
4 Cups whole rolled oats
1 Cup large Coconut flakes
1/2 Cup whole almonds
1/3 Cup honey
1/4 Cup coconut oil
1/4 Cup cacao powder
Pre heat the oven to 160 C / 320 F
In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.
With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.
These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.
Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.
Makes : 16 squares
Needed: Baking dish 8 x 8″
2 C. Gluten Free Oats
1/2 C. Vanilla Protein Powder
1/2 C. Xylitol (or sweetener of choice)
1/2 C. Sunflower Seeds
1/4 C. Ground Flaxseed
1/4 C. Almond Flour
1 tbsp. Stevia Extract
1 tbsp. Lucuma Powder (optional)
1 tbsp. Psyllium Husk Powder
pinch of Pink Himalayan Salt
2/3 C. Applesauce
1/4 C. Unsweetened Soy milk
1 C. Frozen Cherries, cut in half
1/2 C. Sugar Free Chocolate Chips
2 oz Chocolate
3 – 4 Pistachios
chopped Goji Berries (optional)
Preheat oven to 400° F/ 200° C
prepare your baking dish by spraying it with oil, then lining it with parchment paper.
In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.
Bake for 25 minutes. Remove from oven and let cool completely before decorating.
To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.
It is always a comforting thought to have a big jar filled with home-made Granola. Not just for breakfast, but even as a snack on its own, especially when it comes out of the oven, it’s so tempting to pick out all the big chunks. When you are in the mood for a dessert, top some home-made apple sauce with Granola and whipped cream. Almost instant Apple Crumble, delicious.
Either way this only takes minutes to make and keeps for at least two weeks in an airtight container.
5 C. Whole rolled gluten free Oats
3/4 C. Coconut oil, melted
1/2 C. Honey
1/4 C. Coconut sugar
a pinch of Himalayan salt
1 tsp. Vanilla
1 C. Almonds (unsalted), roughly chopped
Preheat the oven at 325°F. Mix all the ingredients, except the Almonds in a large bowl. Cover a baking tray with parchment paper. Spread out the Granola evenly over the tray. Place in the oven and bake for 20 minutes. At this point add the Almonds, give it a good mix and return to the oven for about another 10 minutes. Remove when golden brown. Let cool completely. Store in an air tight container. It keeps for about two weeks.