Sugar-Free and Gluten-Free Chocolate Granola

This is the healthiest granola recipe there is. Pair it with whole or plant-based milk but many members of my family just devour it on its own. It uses jaggery which is an Indian sweetener made from distilled sugar cane juice. It's not only a healthy alternative but is packed with detoxifying minerals as well. If you can't find jaggery, try swapping it with another liquid sweetener like maple syrup, date syrup, or melted coconut sugar. Avoid using honey as it loses its nutrition when heated.

Ingredients:

• For the Jaggery syrup

  - 1 cup/ 200 grams jaggery blocks (not powder)

  - 2-4 tablespoons of water

• Granola

  - 1 cup mixed nuts (almond, walnut, pecans)

  - 3 cups oats

  - 1/2 cup amaranth

  - 1/4 cup pumpkin seeds

  - 1/3 cup cacao powder

  - 3 tablespoons jaggery powder

  - 1 teaspoon salt

• Toppings

  - Dark chocolate chunks

  - Cranberries

Preheat oven to 150 celsius

Chop the nuts and mix in the rest of the ingredients in a bowl. In a large wok or pan, make the jaggery syrup by melting the jaggery blocks with water. As soon as it melts, add the granola mixture and coat it well with the syrup. The jaggery solidifies quickly so work fast with this.

Spread evenly on a baking tray lined with parchment paper and bake for 17-25. It will come out soft from the oven so let it cool for a bit. Add in the chocolate chunks and cranberries.

Store in an airtight container for up to 3 weeks.