Buckwheat – those little round seeds that make the texture of the granola so crispy and wonderful. Buckwheat
despite the name is actually gluten and wheat free. I have made granola many times but this is by far my favourite. Plus it takes less than 20 minutes from start to finish, and will save you consuming so much sugar that you find in shop bought granolas. Pimp up your smoothies with a sprinkle of this or serve simply with some ice cold nut milk. Delicious (if I do say so myself)!!
1 1/2 cups buckwheat
2 cups large oats
1 cup desiccated coconut
1 cup chopped pecans
1/3 cup chopped almonds
1 tsp cinnamon
1 tsp maca
1 tsp salt
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup rice malt (or honey)
1 tbsp cashew butter
What to do…
First turn your oven on to 180 degrees. Then combine all of the dry ingredients in a large mixing bowl. Chop your nuts into pieces but make sure they are to too tiny, you want them to add some texture to the granola.
Next put the coconut oil in a small saucepan to melt on a low heat. Once melted and completely liquid, add the remaining wet ingredients. Use a whisk to combine them together.
Gradually add the wet mixture to the dry mixture, stirring as you go. Line a baking tray with baking paper ( you may need 2 trays to spread out the mixture. Pour the granola mixture onto the tray and spread evenly with a spoon. You want the mixture to be about a centimetre thick…any thicker and it wont cook underneath.
Place in the oven for 20 minutes, check halfway that it is not burning in any areas, you amy need to turn the tray. Remove the granola from the oven when it has turned a golden colour all over.
Leave to cool before removing from the tray so that the clumps of granola stick together. Store in a jar and enjoy!