Crunchy coconut oat granola, with dark chocolate and silky whipped rosewater coconut cream. Perfect for a low FODMAP Easter.
Ingredients
80 ml
Coconut oil
(liquid)
1 tsp
Vanilla extract, pure
60 ml
Maple syrup
90 gm
Oat flour
90 gm
Coconut, shredded, unsweetened
1 dash
Salt
1 can(s) (13.5 oz)
Coconut milk, sweetened
(full-fat; left in the fridge overnight)
1 tsp
Rose water
100 gm
Dark chocolate chips, vegan
(broken into pieces)
1 cup
Almond milk, unsweetened
(to serve)
15 gm
Hibiscus flower, dried
(edible flowers or fresh fruit, to serve)
Instructions
Preheat oven to 180ºC/350ºF/Gas Mark 4.
To make the crust, combine coconut oil, maple syrup, vanilla, maple syrup, oat flour, shredded coconut and salt together in a mixing bowl. Grease a small baking tin with coconut oil and press mixture into the bottom before placing it into the oven and cook for 15-20 minutes until crispy. Remove from the oven and set aside to cool and firm up.
Meanwhile, scoop out the solid coconut cream from the tin and into a large bowl. Stop scooping when you reach the water in the bottom of the can (save this for smoothies later).
Using a mixer or hand beaters on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Stir through the vanilla and rosewater.
Once the granola has cooked and cooled, break up into chunks and divide across bowls. Top with rosewater cream, dark chocolate and edible flowers or fresh fruit. Serve with your favourite lactose- or dairy-free milk.
Notes:
Nutritional Highlights:
Hibiscus is high in antioxidants and bioflavonoids and its bitter qualities help support liver function.
