Friday, August 22, 2014

Chocolate Cereal (Paleo)

I have decided that if I want to continue blogging about our fantastic Paleo Meals I need to take some camera classes. Or at least invest in a good camera! Photos still don't do food half the justice they deserve!

Today I am going to share 'Against the Grain's recipe for Chocolate Cereal. This is my favorite snack and easy on-the-go breakfast. If I knew we are going to have a busy week, I will prepare this on Sunday. Warning: it does take a lot of time. If you have a dehydrator, it is a lot easier. If not, you can still use an oven. Just be expected to spend the whole day at home. Knock out some other chores while you wait on this to cook.

Chocolate Cereal

1 cup raw almonds
1 cup raw walnuts
1/2 cup raw pecan halves
1/2 cup raw hazelnuts
1/4 cup raw sunflower seeds
1 tablespoon golden flaxseeds
1 3/4 teaspoons sea salt, divided
1 cup honey
3 tablespoons raw coconut oil
2 tablespoon raw cacao
1 1/2 tablespoons pure vanilla extract
1 tablespoon cinnamon
1/2 cup shredded, unsweetened coconut
1/4 cup dark chocolate chunks (or more if you love chocolate!)

Place all the nuts and seeds in a bowl, add enough water to cover by 1 inch, and stir in 1 teaspoon of salt. Cover and let soak for 24 hours.

Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Transfer to the bowl of a food processor and pulse the nuts until they're the size of oats.

Place the honey, coconut oil, cacao, and vanilla in a small saucepan over medium heat until the cacao has dissolved. Add to the food processor with the cinnamon and remaining salt. Pulse twice to combine.

Pour the mixture into a bowl and mix with the coconut with a spoon. Turn the mixture out onto 3 parchment-covered dehydrator trays, spreading into thin layers. If using an oven, thinly layer on a parchment-covered cookie sheet.

Dehydrate at 120 degrees F for 24 hours, turning the granola with a spatula twice. The cereal may feel a little sticky but it will crisp up after cooling.
Place in the oven at 170 degrees F. Use a wooden spoon to prop the door open to let any extra moisture out. After 2 hours, carefully stir the cereal. Dry for another hour with oven door cracked open. Turn the oven off, shut the door and dry for another hour.

Transfer cereal to a wire rack and cool completely. Once cooled, stir in the chocolate chunks.

We have found that storing it in an air-tight container in the fridge helps it keep longer. Feel free to add any fruit into it as you would like! I love raspberries with mine. Rob loves to add coconut milk to his. Enjoy!

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