This roasted buckwheat and coconut granola is crunchy and nutty with a deeply roasted flavour and bursts of sweet and sour from the dried berries. It works beautifully with some coconut yoghurt and fresh berries and a drizzle of coconut nectar for breakfast or even as a crunchy topping for a dessert.
400gunsalted nuts and seeds, (e.g. hazelnuts, almonds, macadamias, walnuts, cashews, pumpkin seeds and sunflower seeds)
150graw buckwheat groats
100goats
50gvirgin coconut oil
50gcoconut flakes
50gchia seeds, (optional)
20gground flax seeds
2tablespoonblackstrap molasses, (or maple syrup)
1tablespoonground cinnamon
2teaspoonvanilla extract
½teaspoonhimalayan pink salt
100gdried fruits, (e.g. dried berries and diced dried apricots)
Instructions
Pre-heat the oven to 150°C.
Roughly cut the nuts into large chunks. (Thermomix: 8 secs / sp. 4)
400 g unsalted nuts and seeds
Add the rest of the ingredients (except the fruit) and mix together really well. It might be best to do this with your hands to ensure everything is really mixed in, (Thermomix: 3 secs. / REV. sp. 4).
100 g oats, 150 g raw buckwheat groats, 50 g virgin coconut oil, 50 g coconut flakes, 50 g chia seeds, 20 g ground flax seeds, 2 tablespoon blackstrap molasses, 1 tablespoon ground cinnamon, 2 teaspoon vanilla extract, ½ teaspoon himalayan pink salt
Pour into your largest roasting tin and spread out to as thin a layer as it will go. Put in the oven for 1 hour at 150°C, taking out and stirring well every 15 minutes to ensure that it all browns evenly.
For the last 5 minutes, add the dried fruits, stir and put back in the oven (for 5 minutes).
100 g dried fruits
Leave until fully cooled and then pour into sealed containers.
Notes
You can mix and match this granola recipe as you please – use more or less of any of the ingredients or even add grated orange zest, cacao nibs or chocolate chips (to the cooled granola). I like to use almonds, walnuts, hazelnuts, cashews and macadamias for my granola mixture.
This stores well in the sealed container for a few weeks, provided you make sure not to store it away until it is properly cooled. If it is even slightly warm, it will sweat in the container and go soggy or may also go mouldy so you really do need to wait until it is fully cool!
I like to serve this granola with some coconut yoghurt and fresh berries and maybe a drizzle of coconut nectar on top. You could also use it for desserts as a crunchy topping or base for fruity or chocolatey treats!