Add some spark to your morning routine! Organic Merchant’s Spark Dust is made from Peruvian Cacao and mixed with the sweet, earthy, nutty flavours of Reishi and Shiitake mushrooms to provide a vitamin- and antioxidant-dense boost to your morning granola, nourish bowl, smoothie or coffee.
Gluten-Free Granola with Cacao
Recipe / Organic Merchant
Makes: 6–10 servings
GF, VG
=R1=
Cacao Muesli Bars
Recipe / Organic Merchant
Makes: 12 bars
GF, VG
=R2=
Cacao Bliss Balls Soaked with Energy Tea
Recipe / Organic Merchant
Makes: 15–20 balls
GF, VG
=R3=
For more information visit organicmerchant.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 cups certified gluten-free rolled oats
- 2 cups raw nuts & seeds (sunflower seeds, almonds, pumpkin seeds, sesame seeds)
- 1 tsp fine-grain sea salt
- 2 tbsp Organic Merchant’s Spark Dust
- ½ cup melted coconut oil
- ½ cup maple syrup, rice syrup or honey for non-VG option
- 1 tsp vanilla extract
- Coconut flakes (optional)
- Milk or yoghurt of choice, kefir or fresh fruit, to serve
Method
- Preheat the oven to 180°C and line a large baking dish with parchment paper.
- In a large mixing bowl, combine the oats, nuts and seeds, salt and Sprit Dust. Stir to blend.
- Pour in the oil, syrup and vanilla. Mix well until ingredients are lightly coated.
- Pour the granola into a prepared dish and use a large spoon to spread it in an even layer. Bake until lightly golden, about 20 to 25 mins, stirring halfway. Then press the stirred granola back down with your spatula to create an even layer. At the half-way mark, sprinkle the optional coconut flakes on the top to become golden.
- Remove from oven and let the granola cool completely, undisturbed (at least 45 mins). The granola will further crisp up as it cools. Break the granola into pieces by stirring around with a spoon.
- The granola can be stored in an airtight container at room temperature for 1 to 2 weeks.
- Enjoy this wonderfully nutritious breakfast with milk, yoghurt, kefir or fresh fruit.
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