Cranberry and coconut granola
1 cup (200g) raw buckwheat
1 cup (250ml) boiling water
1 cup (200g) pepitas (pumpkin seeds) ¼ cup (50g) white chia seeds
¼ cup (40g) sesame seeds
1 teaspoon vanilla bean paste
¼ cup (90g) honey, plus extra to serve 2 tablespoons extra virgin olive oil
1½ cups (75g) flaked coconut
½ cup (65g) dried cranberries (craisins) blueberries and coconut yoghurt, to serve Place the buckwheat and water in a medium bowl and set aside for 30 minutes to soak.
Preheat oven to 150°C (300°F). Drain the buckwheat and place in a large bowl. Add the pepitas, chia seeds, sesame seeds, vanilla, honey and oil, and mix to combine.
Spread the granola over 2 large baking trays lined with non-stick baking paper and cook, stirring occasionally, for 40 minutes. Add the coconut and cranberries and cook for a further 20 minutes or until golden. Set aside to cool. Serve with blueberries, coconut yoghurt and extra honey. SERVES 6–8.
Each of these granolas has buckwheat groats at the heart. A powerhouse of NUTRITION, the little gluten-free seeds are packed with MINERALS and B vitamins. Combined with nuts, seeds and fruit, it’s one of our all-time favourite breakfasts.