Buckwheat Granola

GLUTEN-FREE, WHEAT-FREE

A yummy breakfast option, served with yoghurt or your milk of choice, together with some fresh fruit, such as banana and blueberries. I also love sprinkling a bit of this on my breakfast smoothie for a bit of crunch.
Depending on the size of your oven, you may need to bake this in two batches.
You will need to get things started the night before.

Ingredients

• 1 cup raw buckwheat

• 1 cup almonds, chopped

• ½ cup pumpkin seeds

• 1 tablespoon lemon juice

• ¼ cup white sesame seeds

• ¼ cup black sesame seeds

• ¼ cup chia seeds

• 1 teaspoon ground ginger

• 1/4 cup maple syrup

• 2 tablespoons melted coconut oil

• ¼ cup dried sour cherries, finely chopped

• 1 cup chipped coconut (sulphur-free)

Method

Place the buckwheat, almonds, pumpkin seeds and lemon juice in a medium bowl, cover with water well above the ingredients and refrigerate overnight.
Preheat oven to 125°C. Line a baking tray with baking paper.

Drain the buckwheat mixture in as sieve, rinse thoroughly and shake off as much excess water as possible. Place in a large mixing bowl and pat dry excess water with a paper towel. Add in the sesame seeds, chia seeds, ginger, maple syrup and coconut oil. Mix thoroughly to combine. Spread evenly across the baking tray.

Bake for 70 minutes, tossing occasionally and spreading evenly again across the tray. Add the sour cherries, toss again and bake for a further 20-30 minutes, or until the almonds are golden brown.

Remove tray from oven. You may find the mix is still a little moist, but once cooled it will dry and crunch up. Allow granola to cool completely and then add the chipped coconut.

Transfer to an airtight glass jar and store in a cool, dry place for up to 2 weeks.

Variations

If you can’t find sour cherries, you could try dried cranberries (look for variety that has no added sugar or sulphur preservative). Otherwise, try dried currants, which need not be chopped.