The 7th of July is International Chocolate Day, an annual global observance when eating chocolate is kind of compulsory. Here, Radisson Gautrain’s executive Chef Vonique shares her recipe for gluten-free quinoa granola and chocolate clusters. Keeping things healthy and tasty.
1 ½ cup of raw/ uncooked quinoa
1 cup of flaked almonds
1 cup of hazelnuts
1 cup of crushed walnuts
1 cup of linseeds
1 cup of sesame seeds
1 cup of pumpkin seeds
½ cup of honey
½ cup of maple syrup
200g of quality dark chocolate (roughly chopped) or chocolate chips. (If you prefer you can use milk or white chocolate)
Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
In a bowl mix your dry ingredients and set aside.
On the stove melt the honey and maple syrup together in a saucepan until nice and runny. Then pour over the dry ingredients and mix until everything is combined.
Transfer the granola mixture to the prepared baking tray and press down with your hands.
Bake for 12 to 15 minutes until the granola mix starts to brown. Remove from the oven and let it cool completely.
Once the granola is cooled, remove them from the pan and break them into chunks.
To melt your chocolate
Place your chocolate into a heat resistant bowl. Ensure it is free from any water as this will cause your chocolate to cease while melting.
Add a bit of water to a saucepan and place the heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat the water on the stove on a low temperature. Stir often and watch the chocolate melt. Remove the bowl from the heat once the chocolate is melted to prevent burning.
Lay some parchment paper on to a table or even surface.
Dip the quinoa granola chunks into the melted chocolate and place them onto the parchment paper to set.