An incredibly beautiful breakfast which tastes absolutely fabulous! I shot this recipe with my lovely friends at Tribest who always do such a wonderful job of getting food photographs just right. It looks so tasty! And it truly is.
You won’t regret making a batch of this for the kitchen cupboards…my theory is that if you do make it it won’t be in the cupboards for long!
For the paste:
- 1/3 cup agave syrup
- 1/3 cup coconut oil
- 1 vanilla pod
- 1 cup cacao powder
- 1 cup dates, soaked overnight
For the granola:
- 1 cup raw untoasted buckwheat, soaked & rinsed for at least 20 hours
- 1½ cups hazelnuts, soaked overnight
- 1 cup chia seeds, soaked overnight
- ½ cup walnuts, soaked for two hours
- 2 cups raw coconut flakes
- Pinch of sea salt
- 1 cup juice crystals (or coconut/fruit sugar)
- 1 cup gluten free oats
- 1 cup cacao nibs (quickly pulsed in a personal blender or miller to break down – not powderise)
- 1 cup pumpkin seeds (soaked for at least 4 hours)
- 1 cup poppy seeds
- ½ cup milled hemp seeds
- ½ cup dried Incan berries
- ½ cup black sesame seeds
- 1 cups pecan nuts
- Blend together all the paste ingredients and put in a large bowl and set to one side
- Add all the other ingredients to a food processor and process on the pulse setting until the right consistency is reached. You do not want to process these too much
- Combine both mixtures by folding in the paste using a wooden spoon or your hands
- Transfer the granola mix onto trays and dehydrate on 40 for 8 hours or overnight.
- For best results serve with chilled almond milk
For best results
Use a dehydrator. Try the Tribest Sedona (awesome machine!!) if you want to invest in the best and look out for special offer promotion codes that I send out from time to time through my newsletter. You can sign up to my newsletter here.
Keeping it juicy & raw