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Anti-stress forest cocoa granola

recipe from pumping_horns

Soothing forest cocoa granola with reishi, ashwagandha and rose petals. I think nuts only really develop their aroma when you roast them briefly. So do the pecans in this granola. After that, my kitchen smells like a roasted almond stand at the fair. Together with the cocoa note, the granola is the ideal topping for my smoothie bowls. The adaptogens Reishi and Ashwagandha lower the cortisol level and ensure inner balance.

For 1 tray of granola:

120 g oats
80 g buckwheat, peeled and chopped
10 g baking cocoa
20 g flex seeds
60 g pecan nuts, chopped
1 tsp Ceylon cinnamon
2 tbsp Rose petals
35 g coconut oil, melted
20 ml maple syrup

Preparation:
 
1. Preheat the oven to 170°C.
2. Mix all dry ingredients in a bowl except for the rose petals.
3. Mix the liquid coconut oil and maple syrup into the dry ingredients.
4. Spread the granola about 1 cm thick and close together on a baking tray and bake for about 10 minutes.
5. Allow to cool completely and fold in the rose petals.
 
 
Nutritional values ​​20 g granola - 87 KCAL / 39 K / 7 E / 4 F
 
 
Tip: You can of course collect and dry the rose petals yourself. The granola stays particularly fresh and crispy in a mason jar or a kraft paper bag.

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