Buchwheat granola, a super crunchy alternative to the classic granola.
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.