I still haven’t landed in a home with a kitchen. I have to admit, I am drumming my fingers a little because I am longing to get back to creating and testing new recipes. We have a deadline, the whole family is invited for our traditional Scandinavian Christmas Eve. The meal will be a mix of traditional and whole food plant based recipes to suit all tastes. There will be candles on the tree, and of course, we will dance and sing. So please, send prayers to the kitchen building angels and fingers crossed that the kitchen will be installed and ready for the gathering.
Digging through my recipe folder, I found this double chocolate granola recipe which I made before leaving Colorado. I gave it to friends as an Easter present to lots of ahhs and oohs and yums. Hopefully, I will be able to make up several batches as gifts for Christmas.
In the original recipe, I used sprouted buckwheat, but when I tested the recipe again, I used coconut flakes (or shredded coconut) and it was just as good, if not better. Sprouted buckwheat requires forethought as it takes 2 or 3 days for the sprouts to grow. So for now, why not be spontaneous and make the granola with coconut flakes.
By the way, it is really important to keep an eye on the granola while it bakes. Since it is already a dark colour because of the cacao, it is easy to over cook. So, frequently give the trays a stir. Rotate the position of the trays on the shelves each time the oven is opened. I suggest to check, stir, and rotate the trays every 10 minutes, and perhaps more often when the granola is almost done to perfection.
I also use this granola as a sprinkle over muesli or porridge to add a bit of sweetness and crunch. So why not make a batch and keep it in an airtight jar, ready to add extra special deliciousness to your everyday breakfast.
300 grams, 3 cups rolled oats
90 grams, 1 cup coconut flakes
110 grams, 1 cup walnuts, chopped
140 grams, 1 cup sunflower seeds
½ teaspoon sea salt
1 tablespoon vanilla extract
5 rounded tablespoons raw cacao
1 rounded teaspoon ground cardamom
¼ cup honey or date syrup
1 large orange, juice and zest
½ cup cacao nibs
Optional extras: a handful of raisins and/or goji berries
What to do
Preheat oven: 160ºC, 325ºF
1. Place the orange juice and zest into small bowl.
2 Add the honey or date syrup and vanilla extract.
3. Place all the dry ingredients except the cocao nibs in a large bowl.
4. Pour the liquid ingredients into the large bowl and stir to combine everything. The aim is to coat the dry ingredients with the sweetened orange juice.
5. Spread out the mixture over 2 baking trays, and pop into the oven on the middle and lower shelves.
6. Stir the granola every 10 minutes until it is crunchy. Bear in mind that the granola will become more crunchy as it cools. Don’t forget to rotate the trays.
7. While the granola is cooling, stir it every now and again. When completely cool, add the cacao nibs. Tip the granola into an airtight storage jar.
8. The double chocolate granola will keep well for 4 or 5 weeks.
Whole Food Plant Based Lifestyle Tip: This granola is made without oil which is best to avoid if you are taking care of your cardiovascular system. The fat provided by the walnuts is good for brain health. And of course the chocolate …. well that’s good for our mood to say the least!