I loved the whole process of making this and the flexibility to adapt to your own taste entirely. Kam Alive cacao powder which we discovered when perusing a market in St. Albans gives a delightful little kick and may be the factor which gets the kids involved in the creative process. I added a hint of chilli after watching that 2000 classic film 'Chocolat' at the weekend in which the combination of cacao and chilli have wondrous effects on a sleepy French town!
Ingredients:
2 1/2 cups Buckwheat oats
1 cup unsweetened shredded coconut
¼ cup of golden linseed
½ cup of mixed hazelnuts and walnuts, break the walnuts into approximate quarters, hazelnuts can be left whole
Pinch of Himalayan sea-salt
1/3 cup coconut oil melted
3 tablespoons of date syrup
½ teaspoon vanilla essence
½ teaspoon ground cinnamon
1 heaped teaspoon cacao powder
A tiny pinch of chilli flakes
Pop all the above in a mixing bowl and combine well then spread onto a baking sheet. Bake in the oven for 45 minutes on a low heat, around 120 C.
When completely cool, transfer to a glass container and sprinkle onto plain yogurt for a delicious breakfast.
