Choc Rosemary Macadamia Granola
Makes enough for 8-10 serves
150g brown sugar
60ml maple syrup
125ml Bertolli 1L Extra Virgin Organic Robusto Olive Oil
80g dark choc
4 tbsp cocoa powder
450g rolled oats
20g Rice Bubbles
75g coconut flakes (unsweetened)
100g chopped macadamias
4 sprigs rosemary, leaves removed
Preheat oven to 180ºC (170ºC fan). Line a large baking tray with baking paper.
Combine sugar with 125ml water and half the rosemary leaves in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves then boil for 1 min. Remove from heat, add maple syrup, olive oil, dark chocolate and cocoa powder and stir until completely melted.
In a large bowl combine oats, Rice Bubbles, coconut flakes and macadamia nuts. Very finely chop the remaining rosemary leaves and add to the dry ingredients with a pinch of sea salt. Stir well.
Strain the melted chocolate mixture through a fine sieve, discard rosemary. Pour over the dry ingredients, mixing well to coat completely. Press into the prepared tray and bake for 30 mins until golden. Allow to cool completely before breaking into large clusters.