I love this granola because it is so yummy as a snack, or for breakfast or to sprinkle on top of pancakes, porridge or a smoothie bowl. Make a big batch and store it in an airtight container or glass jars.
1 cup buckwheat
1 cup almonds, chopped
1/2 cup sunflower seeds
1 tablespoon lemon juice
1/4 cup sesame seeds
1/4 cup chia seeds
1/2 cup dried cranberries
1/2 cup flaked coconut
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup rice malt syrup
2 tablespoons melted coconut oil
Place the buckwheat, sunflower seeds, almonds and the lemon juice in a bowl with water to cover. Soak for 8 hours or overnight.
Preheat the oven to 150 degrees celsius. Drain and rinse the buckwheat mix well. Place the mixture into a bowl, along with the sesame seeds, chia seeds, dried cranberries, coconut, ginger and cinnamon and combine well. Add the rice malt syrup and the coconut oil combining well.
Spread the mixture onto a large oven tray lined with baking paper. Bake for 45-50 minutes, stirring half way. When golden and crisp allow to cool on the tray for 5 minutes, before breaking into pieces. Store in an airtight container in the pantry. Serves 4.
Tip: This granola will keep for up to 2 weeks if kept airtight…but it won’t last that long!