This granola is always in my cupboards. I love it because it’s super tasty, filling and nut free.
Most granolas are just a bowl full of sugar, full of dried fruits. This granola has a little sweetness from the desiccated coconut and spices. If you like it sweeter, you can add some honey at the end.
I love to make this over the weekend and enjoy all week long. You can bring a tub into work and munch on it in the morning before you start your emails.
I usually serve my bowl with some coconut milk and fresh berries, but I also like it with some stewed rhubarb and almond flakes too.
The main basis of this crunchy little number is buckwheat; a nutritious gluten free grain. It has a good source of protein as well as being rich in fibre and B vitamins. I have used buckwheat a lot in my book (which you can pre-order here), it’s so versatile and I’ve even used it to make a gorgeous risotto!
Good For Brunch
Preheat the oven to 175C
Place everything but the coconut oil in a bowl and stir well.
Place the coconut oil in a large pan on a low heat and melt. Take it off the heat and pour in all the dry ingredients, stir well so everything gets covered evenly in the coconut oil.
Place the mixture onto a baking tray and bake for 20 minutes, then remove the tray from the oven, give it a good stir, then cook for another 10 minutes.
Make sure it comes out nice and crispy.
Let it cool before you pop it into a jar to seal.
Enjoy it with coconut yogurt, fresh fruit, honey or seeds on top.
What are your favourite toppings? let me know by leaving a comment below….
Images: Holly Clark Photography