Buckwheat, berry and coconut granola

Free of wheat and nasty refined sugar.
 

Recipe from: 20 June 2016
Preparation time: 20 min
Cooking time: 45 min
 
 

Ingredients

 
  • 2
    cup
    buckwheat groats
  • 1/2
    cup
    dates – pitted
  • 1/2
    cup
    coconut oil
  • 4
    tsp
    cinnamon
  • 2
    tsp
    nutmeg
  • 2
    tsp
    ground ginger
  • 1.5
    tsp
    salt
  • 1
    cup
    raw pumpkin seeds
  • 1.5
    cup
    goji berries
  • 1
    cup
    dried cranberries
  • 2
    cup
    coconut shavings - toasted
Servings: Change Serving
 
 

Method

 

Start by soaking the buckwheat in water overnight or up to 8 hours. Sieve through a fine-mesh sieve and rinse off the excess starch. Place in a large bowl and set aside. Cover the dates with boiling water and allow to soften. Meanwhile preheat the oven to 180° C and grease a large baking tray with cooking spray. Blitz the dates with a stick blender until smooth and add the coconut oil, cinnamon, nutmeg, ginger and salt and blitz again.


Stir this mixture through the soaked buckwheat and turn out onto the baking tray so that you have one thin, even layer. You might need two baking trays for this or you can bake it in two separate batches.

Place in the oven and bake for 20 mins. Remove the baking tray and stir the buckwheat around with a spatula or spoon to allow even baking. Add the pumpkin seeds and bake for another 20 - 30 mins. Turn the oven off and leave the baking tray in the oven so that the buckwheat becomes nicely roasted and crunchy. Remove once cooled and add the berries and coconut shavings.

Store in an airtight container.

Tip: Serve for breakfast sprinkled over some yoghurt and fresh fruit.

Recipe: Tessa Purdon

 

Read more on: breakfast  |  recipe  |  bake  |  healthy  |  gluten-free
 

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