Author Notes
After trying out the buckwheat granola recipe (by sil entre jardins) from Food52's Best Weekday Breakfast Contest, I was inspired to create my own granola. I added popped amaranth and one of my favorite foods of all time--chocolate! —Lisa @ Healthy Nibbles & Bits
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Ingredients
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1/2 cup
amaranth
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1 1/4 cups
buckwheat groats
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1/3 cup
sliced or slivered almonds
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1/3 cup
chopped walnuts
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1/3 cup
pumpkin seeds
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1 cup
flaked coconut
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1/4 cup
coconut oil
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3/8 cup
unsweetened cocoa powder
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1/3 cup
maple syrup
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1/4 cup
dried cranberries, roughly chopped
Directions
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Preheat oven to 350º F. Line one or two baking sheets with silicone mats or parchment paper.
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Heat a medium-sized pot over medium-high heat to pop the amaranth. To test whether the pot is hot enough, flick a bit of water into the pot. If the water sizzles and evaporates quickly, the pot is ready to go.
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Pour about 1 to 2 tablespoons of amaranth into the pot. You probably want to cover the pot because these tiny grains can get out of control as they pop!
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Shake the pot constantly to make sure all the grains are exposed to the heat. When about 1/2 to 3/4 of the amaranth is popped, pour it into a large bowl, and pop the rest of the grains. Let the popped amaranth cool for a few minutes.
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Mix all the other dry ingredients into the large bowl.
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Melt the coconut oil in the microwave or a saucepan. Then, mix in the cocoa powder and maple syrup. Stir the chocolate sauce with the dry ingredients until everything is well incorporated.
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Spread the granola into a single layer (I used 2 baking sheets for this). Bake for about 8 minutes and give the granola a quick stir.
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Bake it for another 7 minutes and remove from the oven.
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Let the granola cool for about 10 minutes. Stir the dried cranberries with the granola in a large bowl or on top of the baking sheet.
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Store in a sealable bag or an airtight container.
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