Coffee, maple and almond granola
1 cup (200g) raw buckwheat
½ cup (125ml) boiling water
½ cup (125ml) strong coffee
½ cup (80g) sunflower seeds
¼ cup (50g) black chia seeds
¼ cup (40g) sesame seeds
1 teaspoon vanilla bean paste
2 tablespoons extra virgin olive oil
¼ cup (60ml) maple syrup, plus extra to serve 1 cup (70g) natural sliced almonds almond milk and plum wedges, to serve Place the buckwheat, water and coffee 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 sunflower seeds, chia seeds, sesame seeds, vanilla, oil and maple syrup, and mix to combine.
Spread the granola over 2 large baking trays lined with non-stick baking paper and cook, stirring occasionally, for 30 minutes. Add the almonds and cook for a further 12–15 minutes or until golden. Set aside to cool. Serve with almond milk, plum wedges and extra maple syrup. SERVES 4– 6.
Each of these buckwheat granolas will keep in an airtight container for up to one month.