Chocolate Granola Clusters

GF DF RSF

Ingredients:

FOR THE DRY BASE
1 cup brown rice flakes
1 cup quinoa flakes
1/2 cup pumpkin seeds
1/2 cup chopped cashews
1/4 cup shredded coconut
1/4 cup raw cacao powder
1/4 tsp sea salt
1/2 tsp cinnamon

FOR THE WET MIXTURE
1/3 cup tahini (or cashew butter)
/4 cup maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla extract

Method:

Preheat the oven to 160°C (320°F) and line a tray with baking paper.

In a large bowl, mix brown rice flakes, quinoa flakes, pumpkin seeds, nuts, coconut, cacao powder, salt and cinnamon. 

In a small saucepan (or bowl), warm the tahini, maple syrup, coconut oil, and vanilla until smooth and pourable.

Pour wet into dry and stir well until fully coated and sticky. Press firmly onto the baking tray into a thick, flat slab (this creates cluster magic).

Bake for 20 to 22 minutes, rotating once. Let cool completely before breaking into chunks.

Once cooled, stir through optional dark choc or cacao nibs.