Gluten Free and Grain Free Chocolate Granola | Chocolate for Breakfast
If you have roughly 6 hours and 20 minutes to spend in the kitchen, Gluten Free and Grain Free Chocolate Granola | Chocolate for Breakfast might be a super gluten free recipe to try. This recipe serves 6. This morn meal has 490 calories, 10g of protein, and 40g of fat per serving. For $1.56 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 15472 people have made this recipe and would make it again. A mixture of almonds, cocoa powder, chia seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Gourmande in the Kitchen. With a spoonacular score of 75%, this dish is good. Try Chocolate Coconut Granola (gluten-free, whole grain, dairy-free), Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), and Chocolate Chip Cookie Dough Granola Bars (paleo, gluten, grain free) for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 360 minutes
Ingredients:
1 cup/112g raw almonds
2 oz/60g bittersweet chocolate, coarsely chopped
3 Tablespoons/ 42g unsalted butter
2 Tablespoons/ 15 g chia seeds
3 Tablespoons/ 23g raw cacao or natural cocoa powder
¼ cup/ 60g raw honey
Pinch of fine sea salt
½ cup/40g unsweetened shredded coconut
½ tsp vanilla extract
1 cup/ 112g raw walnuts
Equipment:
oven
food processor
sauce pan
bowl
whisk
baking sheet
wire rack
Cooking instruction summary:
Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours.(Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)Preheat oven to 200 degrees F/ 93 degrees C.Drain and rinse the nuts and quickly them in a cloth towel.Place the nuts in the bowl of a food processor and pulse briefly until just coarsely chopped.Gently melt together the butter and honey in a small saucepan over low heat stirring continually to combine.Add in the cacao or natural cocoa powder along with a pinch of salt and the vanilla and whisk to blend until well combined.Add the chocolate mixture to the food processor and pulse to combine.Add the chia seeds and shredded coconut to the bowl and pulse again until everything is about the size of oats.Spread chocolate nut mixture evenly on a parchment or silpat lined baking sheet.Bake at 200 degrees for about 4 hours, or until dry and crispy.Cool on wire rack. Stir in chopped chocolate and store in airtight container.
Step by step:
1. Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours.(Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)Preheat oven to 200 degrees F/ 93 degrees C.
2. Drain and rinse the nuts and quickly them in a cloth towel.
3. Place the nuts in the bowl of a food processor and pulse briefly until just coarsely chopped.Gently melt together the butter and honey in a small saucepan over low heat stirring continually to combine.
4. Add in the cacao or natural cocoa powder along with a pinch of salt and the vanilla and whisk to blend until well combined.
5. Add the chocolate mixture to the food processor and pulse to combine.
6. Add the chia seeds and shredded coconut to the bowl and pulse again until everything is about the size of oats.
7. Spread chocolate nut mixture evenly on a parchment or silpat lined baking sheet.
8. Bake at 200 degrees for about 4 hours, or until dry and crispy.Cool on wire rack. Stir in chopped chocolate and store in airtight container.
Nutrition Information:
covered percent of daily need
