Cran­berry and co­conut granola

donna hay - Fresh + Light - - News -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.