I recently added a new breakfast to my repetoir. I thought you might like to add it to yours!!
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| Prep Time | 20 minutes |
| Cook Time | 80 minutes |
| Servings |
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Ingredients
- 500 g buckwheat groats soaked overnight in double the amount of water plus 1 tbsp lemon juice per every 250ml water
- 1 1/2 tsp sea salt
- 7 tbsp ground cinnamon
- 7 tbsp maple syrup
- 5 tbsp chia seeds
- 5 tbsp coconut oil or butter melted
- For the granola extras
- 200 g coconut flakes or chips
- 100 g pecans or hazelnuts
- 100 g pumpkin seeds
- 100 g raisins
- 50 g goji berries
Ingredients
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Instructions
- Preheat the oven to 160oC and line 2 baking trays with baking parchment.
- Place the drained buckwheat in a glass or stainless steel bowl with the rest of the ingredients (minus the extras), stir well and leave to sit whilst the chia expands.
- Meanwhile, spread the coconut flakes on a baking tray and toast in the oven for 8-10 minutes, turning every 2-4 minutes until evenly toasted then set aside.
- Reduce the oven to 140oC.
- Spread the granola mixture evenly over the prepared trays and bake for about 20 minutes before opening the oven door allow some steam to escape.
- Close the door and reduce the temperature to 110oC.
- Bake for a further 40 minutes, then remove and gently turn with a spatula to break up.
- Return to the oven for final 10 minutes, then remove and cool completely.
- Mix the cooled crunch with the extras and store in a glass jar ready to serve.
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