My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, August 3, 2016

Homemade Chocolate Berry Granola

This is one of my favorite recipes I've made to date...a super delicious treat I couldn't wait to share with all you ktmadeit followers! One thing to remember is you must soak the seeds and nuts for 24 hours before preparing the granola. There's very little work involved once you get started, but this step is mandatory. Not only does it make the seeds & nuts easier to digest...it also gives this granola the perfect crunch. (FYI: freeze dried strawberries are delicious and don't have any added sugar. Another great snack in itself!) Enjoy the granola cautiously...this stuff is addictive.
{ Prep Time: 20 mins / Dehydrating time: 24 hours / Difficulty: Intermediate / Yields: 4 cups }

Ingredients:
1 cup raw almonds
1 cup raw walnuts
1/2 cup raw pecan halves
1/2 cup raw hazelnuts
1/4 cup raw sunflower seeds
1 Tbsp ground flaxseed
1 3/4 tsp sea salt, divided
1 cup honey
3 Tbsp coconut oil
2 Tbsp raw cacao
1 1/2 Tbsp pure vanilla extract
1 Tbsp cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup dark chocolate chunks or morsels
1/2 cup freeze-dried strawberries

Directions:
1. Place all the nuts and seeds in a bowl. Add enough water to cover by 1 inch, and stir in the 1 tsp of salt. Cover and let soak for 24 hours. 
2. Drain the nuts and seeds in a colander, and place on a paper towel to absorb the remaining water. Transfer to the bowl of a food processor and pulse the nuts until they're the size of oats.
3. Place the honey, coconut oil, cacao and vanilla in a small saucepan over medium heat until the cacao has dissolved. Add to the food processor with the cinnamon and remaining 3/4 tsp salt. Pulse 2-3 times to combine.
4. Pour the mixture into a bowl and mix in the coconut with a wooden spoon. Turn the mixture onto 2 parchment-covered baking sheets and spread evenly into thin layers.
5. Dehydrate in the oven at 170 degrees. Use a wooden spoon to keep the oven door open a crack to let the moisture out. After 2 hours, carefully stir the granola. Cook for another hour. Then turn the oven off, close the door completely, and dry for one more hour.
6. Transfer the trays to a wire rack and cool completely. Once cooled, stir in the chocolate and strawberries. 

Recipe borrowed from Against All Grain

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