Chocolate Brekkie Granola - Recipe by Pana Barbounis

Ingredients

30g sunflower kernels
40g sesame seeds
30g pepitas
40g activated almonds
45g activated buckwheat
15g coconut chips
25g cranberries
1 quantity dates and nut butter
3 squares of Pana Chocolate Orange
Nut milk to serve
Fresh fruit to serve

Method

Combine all ingredients in a bowl. Add some date and nut butter and massage into dry mix. Keep adding butter until all the dry ingredients are coated. Using a course grater or zester, grate the squares of chocolate into the mixture and stir through.

Transfer the mixture to a tray and dehydrate for 8-12 hours. Once the mixture has been dehydrated, break it into small shards and store in airtight container until needed. Serve with nut milk and fresh fruit.

*To make date and nut butter, blend 1 cup of your favorite nuts and add 4 Medjool dates and season with a little vanilla and salt to taste.

Equipment

Food dehydrator.

Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.

Photo Credits: Armelle Habib