Name: Buckwheat, berry and coconut granola
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 2 cup buckwheat groats; 1/2 cup dates pitted; 1/2 cup coconut oil; 4 tsp cinnamon ground; 2 tsp nutmeg ground; 2 tsp ginger ground; 1.5 tsp salt; 1 cup pumpkin seeds; 1.5 cup goji berries; 1 cup dried cranberries; 2 cup coconut shavings, toasted

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Ingredients (11)

2 cup	buckwheat — groats
1/2 cup	dates — pitted
1/2 cup	coconut oil
4 tsp	cinnamon — ground
2 tsp	nutmeg — ground
2 tsp	ginger — ground
1.5 tsp	salt
1 cup	pumpkin — seeds
1.5 cup	goji berries
1 cup	dried cranberries
2 cup	coconut — shavings, toasted

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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