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.
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.