Chocolate granola cereal Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 210 g (2/3 cup) maple syrup
• 190 g (2/3 cup) raw almond butter *
• 50 g (1/4 cup) light olive oil
• 10 ml (2 tsp) vanilla extract
• 3.5 ml (3/4 tsp) almond extract
• 35 g (1/4 cup) flaxseed
• 100 g (1 cup) pecans, chopped
• 140 g (1 cup) pumpkin seeds
• 30 g (1/4 cup) hemp seeds
• 120 g (1 cup) buckwheat flakes
• 45 g (1/2 cup) quinoa flakes
• 45 g (1/2 cup) millet flakes
• 70 g (1 cup) grated coconut, unsweetened
• 45 g (1/2 cup) cocoa
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) salt

PREPARATION

1. Traditional cooking: preheat the oven to 150 °C (300 °F).
   Hypotoxic cooking: preheat the oven to 110 °C (230 °F).
2. In a small saucepan, heat the maple syrup, almond butter and olive oil over low heat. Remove from the heat as soon as the mixture comes to the boiling point, then add the vanilla extract and the almond extract. Set aside.
3. Finely grind the flaxseed in a coffee grinder.
4. In a large bowl, mix together all the dry ingredients: ground flaxseed, pecans, pumpkin and hemp seeds, buckwheat flakes, quinoa and millet, grated coconut, cocoa, cinnamon and salt.
5. Incorporate the liquid mixture into the dry ingredients. You may have to use your hands to make sure the mixture is really even. Spread evenly on a baking sheet lined with parchment paper.
6. Traditional cooking: Bake on the central rack until golden brown, about 55 minutes. Gently stir the cereal every 20 minutes during cooking.
   Hypotoxic cooking: Bake on the center rack until golden brown, about 3 hours. Gently stir the cereal every hour during cooking.
7. Let cool on the baking sheet, removing the parchment. Store in airtight containers at room temperature. Use glass containers to optimize conservation.