Breakfast

Apple & Cinnamon Buckwheat Granola

I absolutely love granola. I love making it and I love eating it! It can be sprinkled on top of yoghurt, ice cream or even enjoyed by itself with some almond milk and some slices of fresh coconut. Delicious.

I have created this apple + cinnamon granola using buckwheat, instead of traditional oats, to make for a different, crunchier texture which I find absolutely scrumptious. Apple + cinnamon is also my favourite flavour combination so it was a great excuse to use it for this recipe!

Below I have created a step-by-step guide on how to make this yummy granola so it’s super easy for you to recreate! Enjoy.

To make a large jars worth of granola you will need:

100g pitted dates
4 medjool dates
1 green apple
150g raw buckwheat groats
50g raw hemp seeds
50g pumpkin seeds
50g flaked almonds
75g chopped mixed nuts
3tbsp pure maple syrup
1/2 cup melted coconut oil
1tbsp goji berries
1tsp ground cinnamon

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Directions:

1. Simmer the pitted dates in a little water over a low heat to soften the dates.

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2. Add to a large bowl, the buckwheat groats, hemp seeds, mixed nuts, pumpkin seeds, almond flakes and cinnamon.

3. Chop the medjool dates into small pieces, for texture. Add to the large bowl.

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4. Chop the apple into thin slices. Add to the large bowl.

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5. Take the softened dates off of the heat and blend into a sticky paste using a little water.

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6. Melt the coconut oil.

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7. Add the maple syrup and blended dates to the melted coconut oil and mix together. Pour the liquid into the large bowl on to the dry ingredients and stir well.

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8. Ensure mixture is evenly covered with the sticky date, oil and syrup mix.

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9. Place mixture on to a lined baking tray and bake in a pre-heated oven at 160’C (fan) for 15 minutes.

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10. Drop the oven temperature to 120’C (fan) and bake for a further 1 hour.

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11. Take granola out of the oven and leave on the baking tray to crisp up. Set aside for at least 1 hour. Crumble up the mixture and place into a large air-tight container/jar. Enjoy!

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