There’s nothing like chocolate. We can all pretend that there are substitutes like carob, but really who are we fooling? Chocolate is a glory food.
We are trialling a couple of foods on my daughter and I have made her super yum activated natural buckwheat “cocopops”. She LOVES this and so my son was after some chocolatey cereal too that he could enjoy. So I started the familiar hunt for a paleo granola recipe and made small batches of several different recipes. The one my boy liked best seems to have a good ratio of crunch/ texture and taste. This is not a crunchy granola, my son doesn’t like too much crunch. It’s a softer cereal and delightfully nutty and chocolatey.
This is a mash up of a recipe by Abby Soares at Nourish Holistic Health– our nutritionist, her “Paleo Granola”.
- 1 cup of cashews
- 1 cup of almonds
- 1 cup of sunflower seeds
- 1 cup of pumpkin seeds
- 2 tbsp of chia seeds
- 3 tbsp of coconut oil (melted)
- 1/4 cup of raw cacao powder
- 2 tbsp of maple syrup
- Activate the nuts and seeds. Place in a bowl of filtered water with a splash of apple cider vinegar. Soak the seeds for 4 hours, the cashews for 6 hours and the almonds for 24 hours.
- Dehydrate the seeds and nuts overnight in a dehydrator at 40°C.
- Mix all ingredients, including the coconut oil, cacao and maple syrup in a bowl until thoroughly combined.
- Store in an airtight container.
If you like a crunchy granola mix all ingredients together after activating the seeds and nuts. Then dehydrate the granola- it will dry it all out a bit more and give you extra crunch!
And if you don’t have a dehydrator you can make the granola in your oven- bake at 30°C for 4 hours.