Cof­fee, maple and al­mond granola

donna hay - Fresh + Light - - News -

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.

COOK’s Tip

Each of these buck­wheat gra­nolas will keep in an air­tight con­tainer for up to one month.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.