Homemade organic buckwheat granola

This homemade buckwheat granola is sweet, nutty and crunchy, and even it is easier to digest than traditional granola
 

Servings: 4-8

Cooking time: 40 min
 

Ingredients:

• 2 cups raw buckwheat groats
• 2 cups gluten free oats
• ½ cup Desiccated coconut (shredded or flakes)
• ¾ cup nuts and seeds (hazelnuts, peanuts, nutmeg, pumpkin seeds and flax seeds), nuts roughly broken into halves
• 1 tsp ground cinnamon
• ¼ teaspoon sea salt
• 2 Tbsp coconut sugar
• 1/3 cup olive oil or coconut oil
• 1/3 Maple syrup
• 50 gr dried blueberries
• 50 gr sultanas
• 1 cup fresh blueberries

Preparation

1. We recommend soaking the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat.
2. Preheat the oven to 150°C.
3. In a bowl, stir the buckwheat groats, together with oats, seeds, nuts, desiccated coconut, sea salt, coconut sugar and cinnamon.
4. Warm the olive oil or coconut oil in a small saucepan over medium low heat, together with the maple syrup until combined.
5. Then add the dry ingredients and mix well to coat. 
6. Line two large baking trays with baking parchment.
7. Spread the mix across the baking sheet.
8. Bake for 20 to 30 minutes. The mix should turn firm and golden.
9. When the mix is ready, tip into a bowl, mix in the sultanas and toss well.
10. Once the granola is cool, serve your delicious buckwheat granola with your favorite yogurt and fresh blueberries.

You can pack your buckwheat granola into an airtight container, it will keep fresh for a week, or you can or store in the freezer up to 3 months. We recommend you vary the fruit or serve with your favorite milk instead of the yogurt