GF DF RSF
Chocolate for breakfast? Absolutely, when its made the Cook With Luke way. These gluten free chocolate granola clusters may be deliciously sweet, but they’re also a seriously nourishing way to start the day. Packed with a wholesome mix of nuts, seeds, raw cacao, maple syrup and vanilla bean, these gluten free clusters are full of flavour and naturally high in iron and magnesium – the kind of everyday nutrients that help keep you feeling your best.
These gluten free chocolate granola clusters strike a perfect balance between healthy and indulgent, and when topped with a dollop of creamy good quality yogurt and a selection of your favourite berries, they’re next-level delicious. Quick to make and easy to store, these gluten free chocolate granola clusters are ideal for a nourishing breakfast, a post-workout snack, or a healthy chocolate treat when you need an afternoon pick-me-up and keeps you fuelled at the same time.
Gluten Free Chocolate Granola Clusters
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.
