This granola is one of my favourites!! Perfect with almond or coconut milk or as a topping for oatmeal.
~ Vegan & Wheat-Free ~
Ingredients:
2 cups organic oats
1 cup organic buckwheat
1 cup almonds
2 cup puffed quinoa
1 cup pumpkin seeds
1/2 cup shredded coconut, unsweetened
1 cup chopped dates
1 1/2 cups chopped figs
1 1/2 tsp cardamom
3 tsp cinnamon
4 tbsp almond butter
1/3 cup maple syrup
1 tsp vanilla
1/3 cup water
1 tsp coconut oil (for greasing baking tray)
Mix all dry ingredients together in a large bowl. Over medium heat, mix together almond butter, maple syrup, vanilla and water until well combined. Heat until lightly bubbling, stirring constantly. Add wet mixture to dry mixture and stir until thoroughly combined. Spread evenly onto a large cookie sheet lightly greased with coconut oil.
Bake at 300F for ~ 35-40 minutes or until granola is lightly golden brown.
Store in air tight container in fridge or freezer for up to 8 weeks.
Makes about 16-20 servings
Prep & baking time:
Prep: 15 minutes
Baking: 40 minutes
Total time: 45 minutes
Love the power of foods:
Buckwheat
Buckwheat is a a seed with so many health and nutritional benefits you don't want to miss out!! This amazing seed is a significant source of rutin and quercetin, two powerful health promoting antioxidants. Buckwheat is also a good source of magnesium, manganese, phosphorus, vitamin B5, dietary fibre and protein. This little seed actually contains all essential amino acids so is an excellent protein source! Cholesterol management, improved digestion, diabetes management and blood pressure management are a few of the main health benefits linked to a diet rich in buckwheat.
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