I love granola, it’s one of my go to foods – partly because I secretly love eating breakfast three times a day and partly because handfuls of granola make one of the best, easy snacks. I’ve been obsessively making and loving my cinnamon pecan granola for the last three years and I honestly never thought I could stray away from it but I’ve been totally converted by this buckwheat and ginger granola, so much so that I have to admit I think it’s my new favourite. The texture is much more interesting as the buckwheat grouts add a really nice crunch, there are still oats in the mix, but there’s just a little more going on in between them. The taste of this is pretty insane too, the caramel-like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine. Honestly when you mix up these ingredients in the blender please try them before you pour them onto the granola, because trust me you will absolutely adore what you taste – it’s unreal! So sweet, creamy and flavoursome. There’s definitely a great recipe to come from that mix alone some day. It’s actually so good that I had to make it all over again before I could cook the granola because I somehow manage to ‘taste-test’ about half the mix, it’s that good! Of course there’s so much goodness in here too and it’s nut free, which I know is unusual for a granola recipe but I’m aware that there are lots of people who can’t eat nuts but who need granola – so I hope this works for you! You’ll also be pleased to hear that from now on I’ll always be adding the gram measurement of each ingredient, as well as the cups!
I love this served with creamy coconut yoghurt and fresh berries, but it also tastes amazing mixed into a smoothie bowl or sprinkled over stewed fruit!
Makes one big container
– 2 cups of oats (220g)
– 1 cup of buckwheat (280g)
– 1 cup of sunflower seeds (200g)
– 1 cup of pumpkin seeds (200g)
– 1 and a ½ cups of pitted dates (300g)
– 1 cup of apple puree/sauce (about the size of a 360g jar)
– 6 tablespoons of coconut oil
– 4 tablesppons of raw cacao powder
– a piece of ginger (20g)
Start by pre-heating the oven to 180C
Then place the oats, buckwheat and seeds into a large mixing bowl and stir well
Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft
While the dates cook peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.
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 and blend until the mix is totally smooth. Then pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.
Grease one large or two medium baking trays with coconut oil before spreading the granola out over them
Place the baking trays in the oven and bake for about forty five minutes. After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every five to ten minutes for the rest of the time it’s in the oven.
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. In an airtight container it will stay delicious for about a month or so.