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Buckwheat Granola – I almost feel it has to be done. There are a lot of lovely recipes out there- the one over on Ohsheglows.com, some lovely raw ones like the one on choosingraw.com. But I thought I would share my version of this yummy classic. It is fab as a granola, I have it in my “Not so smooth Energy Smoothie” sometimes also just eat it like a biscuit/cookie.

I have super boosted by granola, but if you don’t have a stock of protein and superfood powders in your press you can just increase the ground almonds by three dessertspoons.

Preheat your oven to 150C / 300F. Line a baking tray.

Dry ingredients

  • One and a half cups of raw buckwheat
  • A third of a cup of ground almonds
  • A third of a cup of red quinoa grain- more nutty flavour than normal quinoa and a good source of zeathanthin.
  • A scant half cup of whole linseed i.e. flaxseed
  • One dessertspoonful of poppy seeds
  • A good pinch of sea salt
  • A quarter cup of coconut sugar
  • A teaspoon of vanilla powder (or put extract in with the liquid stuff )

Optional Uber Superfing bits

As I said just use a little more ground almonds if you don’t have all theses things.

  • One teaspoon of maca powder
  • One teaspoon of lucuma powder
  • One dessertspoonful of hemp protein powder
  • One dessertspoonful of rice protein, I used Sunwarrior Vanilla warrior blend

Wet ingredients

  • Four dessertspoons of apple strawberry puree – I use an organic brand called Clearspring. Just apple puree would be fine.
  • An eighth of a cup of dark agave
  • An eighth of a cup of pure maple syrup
  • One dessertspoonful blanched almond butter
  • One dessertspoonful cashew nut butter
  • One dessertspoonful of natural crunchy peanut butter.
  • One teaspoon vanilla extract if you have not used powder

On the nut butter front I change these about a bit, a regular almond butter is lovely, but experiment we all have our favourite nut butters!

Get a big bowl and throw all the dry stuff into it. Give them a stir and a toss so they are evenly mixed.

Get another bowl and put all the wet things in. Mix them very well – no streaks of different ingredients!

Add the wet to the dry and spread evenly on your lined baking tray. About half a centimeter thick. That’s .20 of an inch.

Pop in the middle of the oven and bake for about 22mins before pulling out and flipping it over. I use a spatula and work from one side to the other so I don’t miss bits- cos I’m oddly methodical in all cases where flipping is required… 🙂 Put back in the oven, turn your oven down to 120C/ 250F. Let it bake for another 5/6 mins if you have a fan oven maybe another 10mins if you don’t.

Take it out, set it on a flat surface and kinda poke at it a bit so that it is broken up into rough shapes. It will still be a little soft out of the oven but will firm up as it cools. Happy crunching!

Buckwheat Granola in my Not so smooth Energy Smoothie!. On my windowsil!

Buckwheat Granola in my Not so smooth Energy Smoothie!. On my windowsil!