Adapted from Vanillacrunnch
(http://vanillacrunnch.com/glutenfree-double-chocolate-granola/)
I’ve added 2 more types of ingredients and I’ve highlighted the additions in blue:)
INGREDIENTS
- 2 cups buckwheat (200gr)
- ¾ cup flaked coconut (30gr)
- ¼ cup gluten free oats (25gr)
- ¼ cup quinoa puffs
- 2 tbsp dried cranberries
- ¼ cup maple syrup (35gr)
- 3 tbsp coconut oil (25 gr)
- 2 tbsp cacao powder (25g)
- 1 oz dark chocolate with quinoa, chopped (30gr)
- ½ tsp vanilla extract
- a pinch of fine sea salt
Let’s start:
Preheat oven to 165°C / 325°F
Mix all the dry ingredients together first. Add the remaining wet ingredients till fully combined. Line the baking try with parchment paper and lay the granola mixture over. I exert a little pressure to lightly pressed the mixture together so that it kind of sticks together. Lara from Vanillacrunnch recommended 12-15 mins and I baked it for 15 mins:)
Remove from oven and let it cool completely as per recommendation and you can really get big clusters which is so yummy:)
drelim.com 