Buckwheat & Ginger Granola
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 280g buckwheat
- 7.8 oz oats
- 200g sunflower seeds
- 3.5 oz pumpkin seeds
- 12 pitted Medjool dates
- 12.7 oz apple puree
- 6 tablespoons of coconut oil
- 4 tablespoons of cacao powder
- 1 thumb-sized piece of ginger
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Preparation
Step 1
Preheat oven to 180C (350F), fan setting.
Step 2
Place the oats, buckwheat and seeds into a large mixing bowl and stir well.
Step 3
Place the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for 5-10 minutes, until the dates are nice and soft.
Step 4
While the dates cook, peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.
Step 5
When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder.
Step 6
Blend until the mix is totally smooth.
Step 7
Pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.
Step 8
Grease one large or two medium baking trays with coconut oil before spreading the granola out over them.
Step 9
Place the baking trays in the oven and bake for about 45 minutes.
Step 10
After 15 minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every 5-10 minutes for the rest of the time it’s in the oven.
Step 11
Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store.
Step 12
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