Chocolate Granola

This is from the cookbook, “Superfood Cuisine” by
Julie Morris.  I’m not a big fan of granola,
so I thought this was OK… until I added fresh strawberries.  J  Yum!  If
you don’t have goji berries, you can just omit them, but they are very healthy
for you.

3 cups rolled oats (if gluten free, use GF oats like
Bob’s Red Mill)

¼ cup flaxseed powder/meal

¼ cup unsweetened coconut flakes (I omit.  I don’t like coconut.)

2 TB cocoa powder (I used Hershey)

2 TB melted coconut oil

6 TB applesauce (use homemade pear sauce or pear baby food for stage 1)

2 TB agave nectar

1 TB vanilla extract (check for corn syrup and that
it’s gluten free)

½ cup soft Medjool dates pits removed (about 5 or 6)

¼ tsp sea salt

½ cup dried goji berries (omit for Feingold Stage 1)

3 TB cacao nibs (I use Navitas Naturals brand from
WF or the HFS)

2 (or about 2.2 ounces) dark chocolate bars, chopped
finely (I used Enjoy Life dairy free dark chocolate bars)

Preheat the oven to 350 degrees.  Line a baking sheet with parchment
paper.  In a large bowl, mix together the
oats, flaxseed powder, coconut flakes, and cocoa powder.

Using a single serving (small) blender (could use a
clean coffee grinder), combine the coconut oil, applesauce, agave, vanilla
extract, dates, and salt.  Blend into a
puree.  Pour the puree into the bowl with
the dry mixture.  Toss to combine
thoroughly with the puree, then transfer the mixture onto the prepared baking
sheet, spreading it out evenly. 

Bake at 350 degrees for 50-60 minutes, taking out 30
minutes through, to flip and mix the granola with a spatula, breaking up the
large clumps. 

Remove from oven, and sprinkle with the goji
berries, cacao nibs, and chopped dark chocolate.  Loosely toss to distribute the melting
chocolate.

Transfer temporarily to the fridge to allow the
chocolate to harden.  Will last 2-3 weeks
in a sealed container.   

Feingold Stage 2