Hazelnut Cacao Granola

Completely gluten free, this granola is made without oats. It is super high in protein thanks to the lupin flakes, which contain 40g of protein in each 100g serve. This little Aussie-grown legume is gluten free and low GI. Plus, lupins are rich in calcium, potassium, magnesium and iron. Hazelnut and cacao has to be one of my favourite combos (Nutella anyone?) and who doesn’t love some crunchy granola and cold milk?! This scrumptious, nutty, crunchy cereal is full of fibre and makes such a satisfying breakfast, snack or dessert. First trying it reminded me of the (terribly nutrient-void) Milo cereal of my childhood, yet this version kept me full and didn’t spike my blood sugar – win-win!

2 tbsp. hazelnut butter

2 tbsp. macadamia oil

2 tbsp. pure maple syrup

2 tbsp. coconut sugar

4 tbsp. raw cacao

½ - 1 tsp. sea salt

1/2 cup lupin flakes

1/2 cup buckwheat groats

1/2 cup cooked millet

1/2 cup coconut flakes

1/2 cup hazelnuts, halved

1/4 cup pepitas

1/4 cup sunflower seeds

2 tbsp flaxseeds

2 tbsp chia seeds

1.     Preheat the oven to 170°C and line a large oven tray with baking paper.

2.     Place the hazelnut butter, macadamia oil, maple syrup, coconut sugar, raw cacao and sea salt into a small saucepan and gently warm over low heat until melted and well combined.

3.     Meanwhile, place all remaining dry ingredients into a large mixing bowl. Pour over the wet mixture and stir until evenly coated.

4.     Tip the granola mixture onto the lined oven tray and spread evenly.

5.     Place in the oven to toast for 20-25 minutes, stirring halfway through to ensure evening cooking.

6.     Allow to cool completely before storing in an airtight jar. Enjoy with cold milk or sprinkled over vanilla yoghurt!