What is buckwheat?!
It is actually not considered a grain, but rather a seed, coming from the same family as rhubarb. It is a protein source (18%), of which this protein is 90% bioavailable to humans, which is great news for vegans and vegetarians.
One 30g serving adds a great boost towards your daily requirements: 10% fibre, 22% magnesium, 11% iron, 12% zinc and 5 % selenium (see below for nutrition breakdown).
This granola recipe came about when I was experimenting. Most granola recipes call for oil and/or sugar, so I decided to have a go at making a slightly healthier version. Due to the amount of seeds and nuts, it still contains healthy fats, and the honey adds sugar - but that gives the lovely crunchy clusters! The recipe is easy to make and would last for a good 7-10 days in an air tight container….not that it will last that long. I usually make this every Sunday and it will be gone by the Thursday!
As always, feel free to try swapping some of the ingredients: add oats, some canned yellow lentils or chickpeas and a few slices of dried apricot. Have fun making this your own!
Ingredients
50g pumpkin seeds/sunflower seeds
50g mixed nuts*
200g soaked buckwheat*
60g sultanas
40ml runny honey
1 tsp cinnamon
1/2 tsp ginger
*Cover with water and soak overnight for at least 10 hours
Method
Preheat the oven to 200C with fan
Drain and dry the seeds/nuts/buckwheat mix. Place in a large bowl.
Add the honey, sultanas and spices, mix well.
Line a baking sheet with grease-proof paper & spread the mixture evenly & thinly over it. Place in the oven on a shelf just below the middle.
Cook for 10 minutes then remove & mix well. When you do this, leave the oven door open to allow it to cool & turn it down to 150C. Place the tray back in the oven for 5 minutes.
After the 5 minutes, if you feel it is golden/crispy enough then you can remove, otherwise mix & return to the oven for another 5 minutes. (Note: Removing the baking paper and baking on the tray gives a crispier result).
When cooked, allow the granola to cool on the tray, mixing occasionally to break it up.
Store your amazingly crispy, crunchy granola in an airtight container
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