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!