Cacao and Fig Buckwheat Granola

OLYMPUS DIGITAL CAMERA
Cacao and Fig Buckwheat Granola

Tattarigranola, kaakao & viikuna

This is my second buckwheat recipe after having received Clearspring’s new buckwheat range as part of their #justaddbuckwheat promotion.  This is my first time making buckwheat granola, but I was amazed by the results.  The granola was crispy and flavourful and the cacao and fig add a rich decadence.  I highly recommend giving this a go, especially if you are looking for a gluten free alternative to you usual muesli.

I served mine with some fresh nectarines, blueberries and coconut yoghurt.

For other granola recipes click Kid’s Yoghurt ‘Garden’ Bowls , Ginger and Almond Rawnola Recipe and Vegan Beetroot Granola Recipe

Cacao and Fig Buckwheat Granola

1 x 140 g box Clearspring’s Instant organic buckwheat

1 ripe banana, mashed

3 tbsp maple syrup

2 tbsp coconut oil, melted

1 and 1/2 tsp ground ginger

1 tbsp raw organic cacao

a pinch of salt (optional)

4 dried figs, roughly chopped

2 tbsp goji berries

1 dl mixed seeds

1 dl mixed nuts

1 tbsp poppy seeds

2 tbsp linseeds

Mix the mashed banana, maple syrup, oil, ginger, cacao and salt in a large bowl.  Add the buckwheat, seeds and nuts and mix until everything is coated with the banana, syrup mixture.

Spoon onto a lined baking tray and toast the granola in the oven for 20 – 30 mins, stirring every so often to prevent burning.

Allow to cool and finally mix in the chopped figs, goji berries, poppy seeds and linseeds.

Store in an airtight jar for up to a week.

Advertisements

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s