Buckwheat Ginger Granola

Ingredients

2 cups of oats (220g)
1 cup of buckwheat (280g)
1 cup of sunflower seeds (200g)
1 cup of pumpkin seeds (200g)

1 and a ½ cups of pitted dates (300g)
1 cup of apple puree/sauce (about 3 large apples)(about the size of a 360g jar)
6 tablespoons of coconut oil
4 tablesppons of raw cacao powder
a piece of ginger (20g)

Directions

Pre-heat oven to 350F.

Place the oats, buckwheat and seeds/nuts into a large mixing bowl and stir well.

Add the dates, coconut oil and apple puree into a sauce pan and simmer for around five minutes, until the dates are nice and soft.

While the dates cook peel the ginger and grate onto a plate, once it’s grated mix it into the date pan.

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth. Then pour the mix over the buckwheat, oat and seed mixture and stir well so that everything is coated.

Grease one large or two medium baking trays with coconut oil before spreading the granola out over them.

Bake for about forty five minutes. After the first fifteen minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then repeat every five to ten minutes for the rest of the time it’s in the oven.

Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store. Will keep for about a month or two.

More Info

Servings / Yield: 1 big container or gallon zip lock bag
Prep Time: 1 hour   /   Total Time: 1 1/2 hour
Category: Breakfast & Brunch
Keywords: cereal