Chocolate Seed Granola using a Thermomix
(5)
Preparation time
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Dive into the delightful world of Chocolate Seed Granola, where crunchy meets chewy in a symphony of flavors! This recipe, a lovechild of health and indulgence, combines gluten-free rolled oats with a medley of seeds and a generous drizzle of maple syrup, all kissed by the rich embrace of bitter cocoa. Originating from the ancient practice of preserving grains and seeds, granola was a staple for outdoor adventurers who needed energy on the go. Now, it’s a breakfast hero for busy mornings or a cheeky snack that packs a nutritional punch. Fun fact: Did you know that chia seeds were once a staple food for Aztec warriors? Talk about food with a history! So, grab your mixing bowl and let’s whip up a batch that’ll have you crunching your way to happiness!
Ingredients
- 60 g Coconut oil
- 140 g Maple syrup
- 145 g Gluten-free rolled oat
- 85 g Pumpkin seed
- 30 g Sunflower seed
- 2 Tablespoon(s) Chia seed
- 2 Tablespoon(s) Linseed
- 6 Tablespoon(s) Bitter cocoa
- 30 g Coconut
- 1 Teaspoon(s) Vanilla extract
- 1 Pinch(es) Salt
Steps
- Preheat the oven at 175°C.
- Line a baking sheet with parchment paper and set aside.
- Add 60 g of coconut oil, 140 g of maple syrup in the food processor bowl.
- Melt at 60°C during 3min.
- Add 145 g of gluten-free rolled oat, 85 g of pumpkin seed, 30 g of sunflower seed, 2 tablespoon(s) of chia seed, 2 tablespoon(s) of linseed, 6 tablespoon(s) of bitter cocoa, 30 g of coconut, 1 teaspoon(s) of vanilla extract, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3 in inverse.
- Transfer to the prepared baking sheet and spread evenly.
- Cook in the oven at 175°C during 22min.
- Allow to cool completely before transferring to an airtight container and store until use.
