July 18, 2014

Naturally Sweetened Super Crunchy Buckwheat and Cardamom Granola

Naturally Sweetened Super Crunchy Buckwheat and Cardamom Granola

¼ cup flax seeds

½ cup raw buckwheat groats (not Kasha)

1 cup rolled oats

1 tsp ground cardamom

1 cup quite tightly packed dates (17 small, fresh dates)

2 tbsp coconut oil

Preheat your oven to 150oC/300oF and line a medium-sized baking tray. 

You'll need a bigger bowl than this one ;)

Place all dry ingredients in a rather big bowl and stir well. Put the dates and coconut oil in a separate bowl and blend with a hand blender until the mixture is smooth. You might want to add 1-2 tbsp of water for the right consistency. Then pour the date paste over the grains and stir until everything’s well coated.

Spread the granola out on the baking tray and bake for about 30-35 minutes. Remove the tray from the oven to give it a quick stir every ten minutes or so, we don’t want the top or edges to burn! (Confession: Mine was slightly burnt but it actually gave it a pretty nice and toasty flavor. I did have to throw some away though so make sure to watch it while it's in the oven!)

Once the cooking time has elapsed, turn the oven off but leave the granola in there to dry out (unless it already feels crunchy enough). I like to make this at night and then take it out of the oven the morning after. Store in an airtight container and keep in the pantry.

Crunch away!


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