Crunchy, gooey, sweet, nutty - mixed with highly nutritional ingredients that keep you happy for hours and that also serve as a delicious dessert, perhaps mixed with some coconut yoghurt or home-made almond milk and fresh berries.
I also like to sprinkle granola on my morning porridge - it adds a nice texture and turns a basic porrdige into an interesting dish (okay, so maybe not 'interesting' per se - but at least tastier!)
Preparation time: 20 minutes | Oven time: 2 x 40 minutes | Helpings: 10-15
Ingredients
400g/800 ml buckwheat flakes/oats130g/200 ml raw nuts (e.g. pecan nuts, almonds, walnuts)
60g/100 ml pumpkin seeds
60g/100 ml sunflower seeds
50 ml/40g sesame seeds
80g/200 ml unsweetened grated coconut
80g/100 ml chopped dried dates
80g/100 ml chopped dried figs
3 tsp ground cinnamon
2 tsp ground cardamom
1 tsp salt
1 tsp vanilla extract
200 ml water
100 ml maple syrup
50 ml coconut oil
INSTRUCTIONS
- Mix the buckwheat flakes/oats, chopped nuts, seeds and grated coconut together in a bowl. Heat the spices, vanilla extract, water, maple syrup and coconut oil together in a pot. Stir lightly for 1-2 minutes and turn off the heat just before the mixture starts to boil
- Mix the warm liquid with the dry ingredients, chopped figs and chopped dates in a bowl. Place half the contents on a baking tin. Bake for 30-35 minutes at 180°C. Stir every ten minutes as the granola burns easily. Place the rest of the contents on another baking tin and repeat the process.
- Let the granola cool for an hour on the baking tin and then put it in an airtight jar. It lasts about two weeks, if it’s kept in the fridge
