This granola is heavenly! It is so delicious and I just love a few tablespoons with nut butter and berries after dinner or as a snack, when I’m craving something a little sweet. I love making a big batch and storing it in an airtight jar in the cupboard. Delicious!
2/3 cup buckwheat
1/3 cup melted coconut oil
1/2 cup rice malt syrup
5 tablespoons raw cacao nibs
3 tablespoons chia seeds
2 heaped tablespoons cacao powder
1/2 teaspoon cinnamon
Place the buckwheat in a strainer and wash well. Drain. Preheat the oven to 130 ºC. In a saucepan add the coconut oil and the rice malt syrup and over low heat melt the rice malt syrup, stirring constantly (this will take a few minutes).
In a large bowl combine all the dry ingredients. Add the wet ingredients to the bowl and mix well (you can use your hands to!). Spread evenly over a tray lined with non stick baking paper.
Bake, stirring at the half way mark, for 30-45 minutes. Place the tray into your fridge to cool (or transfer the buckwheat granola to a smaller tray (this will help it to form lovely clumps). When cool gently transfer to an airtight container/ glass jar. Serves 3-4. This granola will keep for up to 2 weeks if airtight.