We love a bit of granola to sprinkle over our porridge and have been experimenting with our new favourite ingredient: Buckwheat.
I didn’t realise until further research that buckwheat is actually a fruit seed rather than a grain which is therefore gluten free. It has a mild nutty flavour and popular in Eastern Europe. You can find it in most supermarkets, health food shops and of course online.
I am definitely going to be exploring buckwheat lots more so watch this space!
100g Mixed roughly chopped nuts – suitable for age of kids
50g Dried chopped fruit e.g. fig, dates
2-3 tbs Maple Syrup
25g Seeds e.g. pumpkin or sunflower
A handful of shredded coconut
1.5 tbs Melted coconut oil
- Preheat oven to 180˚C
- Melt the coconut oil and mix in the maple syrup
- Mix the coconut oil mixture into the buckwheat and nuts until evenly coated
- Spread mixture evenly over a tray and bake in the middle shelf
- After 5 minutes give it a shuffle. Return to the oven for approximately 10 minutes until crispy and lightly golden
- Add dried fruit and coconut (optional to toast coconut for 2 minutes)
- Allow your buckwheat granola to cool then store in an airtight container, ideally a glass jar for up to 2 weeks
Options: Any nuts or fruit can be used and add more maple syrup to increase the sweetness and conversely less to reduce it.
Tips: Wrap a portion in cellophane or glass jar and give it as a gift
How kids can help:
- How kids can help
- Choosing your ingredients
- Measuring your ingredients
- Mixing the melted mixture into the buckwheat
- Storing or gift wrapping your buckwheat granola