Baking
57 recipes
Direct from the I Quit Sugar For Life cookbook by Sarah Wilson. What a great idea - this is a delicious, high protein breakfast that is especially hitting the mark for kids, and adults, who need a boost in the morning yet also crave something special to kick start the day – who miss their Coco Pops!
The original recipe did not have the cacao powder and therefore the coconut flavour was the standout – you could easily bake half with and half without to see the difference and find your preference.
Store it in an airtight container in the pantry for up to 2 weeks - or in the freezer for even longer!
Makes around 10 servings Vg. V. GF. DF
Pictured: Chocolate coco nutty granola
Ingredients
- 3 cups coconut flakes.
- 2 cups mixed almonds, cashews, pecans, walnuts and pepitas - roughly chopped
- 2 tbsp chia seeds
- 1 tsp ground cinnamon (optional)
- ¼ cup coconut oil, melted
- 2 tsp rice malt syrup (optional) – this works well without any sweetener as well
- ½ cup cacao/cocoa powder – she recommends raw
- 2 tbsp cacao nibs or dark chocolate chips
- ½ cup yoghurt of choice Greek-style full-fat yoghurt or unsweetened coconut yoghurt, or vegan yoghurt choice to serve.
Method
Preheat oven to 120ºC / 250°F / Gas Mark ½ and line a baking tray with baking paper.
Combine all ingredients (except yoghurt), then spread evenly on the tray.
Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.
Remove from the oven and allow it to cool.
To serve, spoon the yoghurt into a glass jar or bowl and top with ½ cup of granola.
Dietary preferences
- Vegetarian
- Vegan with substitutions
- Dairy-Free with substitutions
