Chocolate granola of buckwheat sprouts & oats (gluten free, vegan)


Chocolate granola with reduced lectins content, gluten free, perfect for vegan breakfast with plant milk! Brasil nuts with selenium supports thyroid health!


Ingredients:

  • 250g buckwheat grains
  • 300g oats
  • 100g honey (or maple syrup for vegan option)
  • 50g coconut oil
  • 35g cocoa
  • 1 tsp ceylon cinnamon

Chocolate granola

  • 80g almonds
  • 40g brasil nuts
  • 60g raisins
  • 60g coconut flakes
  • 8 diced dried dates
  • 20g freeze-dried strawberries

Instructions:

  1. Put buckwheat grain in a bowl and cover with water. Soak at least 12 hours. When sprouts appear, drain and transfer to a big bowl.
  2. Add to that bowl oats.
  3. Prepare a baking tray, lining it with baking paper.
  4. Preheat oven to 160°C with double heater mode without circulation.
  5. Put honey(or maple syrup), coconut oil , cinnamon and cocoa in a cooking blender (I use TM5) and heat for about 3 minutes until coconut oil melts and ingredients combine.
  6. Pour over buckwheat sprouts and oats in a bowl and stir well to coat evenly. Transfer on a prepared baking tray and bake for 20 minutes. Let it cool completely.
  7. Using pulse mode of the food processor crush nuts finely, leaving small crunchy particles. Add to a baked granola.
  8. Ad diced dates, raisins, coconut flakes and freeze-dried strawberries.
  9. Serve with plant milk. I love millet drink!

Enjoy your meal!



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