The other day I made this delicious Gluten Free/Grain Free Chocolate Granola.
I loved it.
It had a simple favor and was not too sweet.
I would totally make it again, but my people wanted something a touch sweeter.
And raw cocoa powder tends to keep Shane awake at night, so he wanted a less caffeinated version.
Here is what I came up with!
Maple Nut Crunch
1 cup almonds
1 cup walnuts
2 cups pecans
Pinch of salt
1/2 cup maple sryup
5 tablespoons butter
1 tablespoon vanilla extract
1/4 cup chia seeds
1 cup shredded coconut
Soak the nuts in a bowl of water overnight. In the morning, drain and rinse them.
Pulse nuts in a food processor until they are in small pieces.
In a small saucepan, melt butter and then mix in maple syrup, vanilla, and a pinch of salt.
Pour butter mixture over nuts. Add in chia seeds and coconut. Mix well.
Spread on parchment lined baking sheet and bake for at least 4 hours at 200 degrees. Toss a few times and then remove when it is nice and crunchy!
This version disappeared much more quickly. I will definitely be making this again soon.
It is great served over yogurt with fruit, or just in a bowl with milk like cereal.