COCONUT CACAO CLUSTERS
Ingredients
- 2 tablespoons unsweetened shredded coconut
- 1/4 cup unsweetened coconut flakes
- 2 ¼ cups rolled oats
- ¼ cup raw buckwheat groats
- 3 tablespoon millet
- ¼ teaspoon cinnamon
- 2 teaspoons cacao powder
- pinch of sea salt
- 1 teaspoon pure vanilla extract
- 1/3 cup rice malt syrup
- 1/4 cup coconut oil, melted
- 1/4 cup cacao nibs
Foodie Facts
Unlike most other grains, Millet is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity, and it is also an excellent source of dietary fibre!
Method
Preheat oven to 170C
Prepare a baking tray lined with baking paper
Pop the coconuts spread evenly on the tray and toast in the oven for 8 minutes, stirring once {it can burn very quickly so keep an eye on it}
Remove from oven and cool. Set aside
Into a large bowl, pop the oats, buckwheat groats, millet, cinnamon, cacao powder and salt
Stir to combine
Add vanilla, coconut oil and RMS
Stir until all the ingredients are well coated with the wet ingredients
Spread the mixture onto a baking tray lined with baking paper in an even layer – Pop in the oven for around 25 minutes, stirring twice to ensure even toasting
Remove from oven and stir in coconut and cacao nibs
Store in an airtight container in the pantry
Thank you to the beautiful Sheridan Buchanan for this wonderful recipe.