skip to content

Buckwheat Granola with Almond Milk

14 August, 2014

By Caroline Edgar

Magic Ingredients:

1 1/5 cups raw buckwheat groats
1/2 cup pecans (or 1/3 cup sunflower seeds for nut free)
1/2 cup coconut flakes
1/4 cup coconut sugar
2-3 tbsp cacao nibs
1/2 tsp vanilla powder (or vanilla essence added in with wet ingredients)
1 tsp cinnamon
Pinch of fine pink salt

2 tbsp mashed banana, pureed (can be substituted for apple sauce of pumpkin puree)
2 tbsp almond butter (or tahini or sunflower butter for nut free)
1 tbsp almond pulp (from left over almond milk, or replace with an extra tbsp nut butter)
1/4 cup coconut nectar
4-5 tbsp coconut oil, melted
2-3 heaped tbsp cacao powder

What To Do:

Preheat oven to 180 degrees celsius.
In a food processor or high speed blender, quickly blend pecans into chunks, making sure it doesn’t turn into a flour).

Place buckwheat, chopped pecans, coconut flakes, coconut sugar, cacao nibs, vanilla powder, cinnamon and salt into a large mixing bowl and combine them together well.

In a small bowl, mash approximately 1/2 a medium banana. This should make 2 heaped tablespoons of banana puree. Mix in all other ingredients except for the cacao powder until combined.
Sift in the cacao powder and mix well until there’s no clumps left and combined into the wet ingredients. It should resemble a thick chocolate sauce.

Pour the chocolate mixture into the buckwheat mixture and combine, mixing well until the buckwheat sticks together into clusters of chocolatey goodness!

Lower the oven temperature to 150 degrees celsius. Line a baking tray with baking paper and lay the buckwheat and spread on evenly so it bakes evenly. Bake for 20 minutes, then remove from the oven to flip it over. Lower the oven temperature again, to approximately 110-120 degrees. Bake for another 15-20 minutes.

Remove from the oven and allow the buckwheat to cool for half an hour or so before serving with your favourite coconut yogurt or homemade almond milk!

Click here for our delicious almond milk recipe

Stores best in a glass container for up to 3 weeks (if it lasts that long!)