So I was thinking, chocolate, I love chocolate, I also love caramel, mmmm... So I was thinking that the two of those ingredients and some dry roasted peanuts would be great together.
Granola ingredients:
4 c. Gluten free rolled oats
1 c. Dry roasted peanuts
4 tbsp cocoa
1/2 c. Water
3/4 c. Brown sugar
1/4 c + 1 tbsp pure maple syrup
2 tbsp olive oil
1/2 c. Ghirardelli 60% cacao bittersweet chocolate chips
Sea salt
Caramel sauce
1/4 c. Butter
1/4 c. Heavy cream
1/2 c. Brown sugar
Preheat oven to 350 degrees. In a large bowl mix oats and peanuts. In a small sauce pan, mix cocoa, water, brown sugar, and maple syrup. Heat til it boils, watch it closely, as soon as it boils, add chocolate and olive oil. Pour over oats, mix well. Spread on a cookie sheet lined with a silopat mat or parchment paper. Bake for 30 minutes flipping granola over at the 15 minute mark. Remove from cookie sheet, place in a glass baking dish to cool.
For the caramel sauce, heat ingredients in a small saucepan, whisk. Bring to a boil whisking constantly til temperature is 200 degrees. Remove from heat. Let it cool. Then pour over chocolate granola, stir the granola carefully, coating it well. Sprinkle sea salt on top. Let it cool completely.
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