I love this buchwheat granola. Its texture is much more interesting and crunchy than classic granola.
I actually could say I could eat granola all day long. Probably because granola use to be a breakfast staple and breakfast is my favourite meal of the day, so I always find an excuse to have breakfast three times a day.
Also granola is an excelent snack. Literally hands full of granola save me from those moments were I would eat anything that stand in my way.
I tend to make my granola, low in sugars and fat. In these buckwheat granola version I have change classic oats for buckwheat groats, which are gluten free for those who are celiac. I have used coconut oil and dates as sweetener.
Like most granolas, you can give it your own touch. Add your favourite nuts or spices and personalize it. Sirve it with natural yogurt or coconut yogurt, with fresh fruit, banana, kiwi or strawberries are great. Also you could add spoonfuls of buckwheat granola in your smoothies, apple compote or even in muffin batter, before baking them.
Buchwheat granola, a super crunchy alternative to the classic granola.
- 200 gr buchwheat groats raw
- 160 gr almonds chopped
- 35 gr sesame seeds
- 200 gr pumpking seeds
- 45 gr chia seeds
- 65 gr dry cranberries unsweetened
- 1 tsp ground ginger
- 125 ml maple syrup or honey
- 1 tbsp coconut oil melted
In a bowl put buckwheat groats, cover with cold water (room temperature) and leave it rest overnight.
Drain buckwheat and rinse with fresh cold water. Drain well and put in a bowl with almonds, seeds, chia, ginger, syrup or honey and coconut oil. Mix well with your hand or a wooden spoon until everything gets well coated with the syrup and oil.
Line an oven tray with oven paper. Spread the mix and bake at 150º during 45 minutes or until golden.
Let it cool and add dry cramberries.
Buckwheat granola will keep for up 4 weeks in a airtight container.