Chocolate Granola

Since I’ve never enjoyed milk (dairy or otherwise), I never had a habit of eating cereal or granola. But, now that I make my own yogurt and smoothie bowls, granola has become a sweet part of my diet.

 

If you’ve followed this blog for a while, you may have noticed that I like to “Michiganize” other people’s recipes on occasion. In this case, it’s raw granola that is now full of wholesome Michigan grown products. I’ve also “chocolatized” this one too! This recipe makes 3 – 4 cups. You will need a dehydrator to make it as written.

 

Ingredients

1 cup MI buckwheat, soaked and dehydrated*

½ cup oat groats, soaked and dehydrated*

1 cup shredded coconut

⅓ cup MI sunflower seeds

2 Tablespoons MI flax meal (I grind the seeds in my Vitamix dry container)

1 teaspoon cinnamon (optional)

2 Tablespoons raw cacao powder (or MI produced non-alkalized cocoa powder)

½ cup almond butter

¼ cup water

⅓ cup MI maple syrup

 

Instructions

Combine the buckwheat, oats, coconut, cacao, sunflower seeds, cinnamon, and flax together in a mixing bowl.

In a second bowl, mix together the almond butter, water, and maple syrup. Pour it over the dry ingredients, and mix it thoroughly.

Place the granola onto a dehydrator sheet, and dehydrate at 115 degrees for about four hours. Mix the granola up a bit, breaking it apart on the sheet. Dehydrate for another several hours until totally dry.

*Soak the buckwheat for one to two hours, then rinse and drain. Soak the oat groats overnight. Spread them on a dehydrator sheet and dehydrate until crunchy (usually several hours; longer for oats).

 

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The original recipe is located here.

 

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