Buckwheat granola

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Buckwheat is in fact not related to wheat at all. It is related to sorrel, knotweed and rhubarb. Buckwheat is referred to as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their composition of complex carbohydrates. This is a great granola base and one to try different variations with once you are happy with the basic batch. Feel free to add in or take away the nuts or dried fruit, just make sure you keep to the same weights as this will affect the end result.

225g raw buckwheat groats

250g gluten-free rolled oats (or sub all buckwheat groats)

100g chopped raw nuts or seeds (pecans, cashews, and/or walnuts are best, or sub sesame or sunflower seeds)

50g unsweetened coconut flakes (or shredded coconut)

2 Tbsp chia seeds (or flax seeds)

1 tsp ground cinnamon

50ml coconut, avocado, or olive oil

100ml maple syrup

3 Tbsp nut or seed butter (optional - we prefer peanut or almond)

100g dried fruit (optional - we prefer dried blueberries // or sub dark chocolate chips added once granola has cooled)

  1. Preheat oven to 160CIn a mixing bowl add the buckwheat groats, oats, nuts, coconut, chia seeds, coconut sugar, sea salt, and cinnamon. Stir to combine.

  2. In a small saucepan over medium-low heat, warm the oil and maple syrup until melted and combined. Then add the nut butter (optional) and stir again to combine and pour over the dry ingredients and mix well to coat.

  3. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 25-30 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.

  4. Add the dried fruit while the granola is still warm. If adding chocolate, wait until it has cooled completely. Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks. This make a lovey crumble topping too!