Buckwheat, Blueberry and Coconut Granola
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 2 hours soaking time
Cooking time: 45 minutes
- 2 cups buckwheat kernels or grouts
- 1/4 cup maple or rice malt syrup
- 3 tablespoons coconut oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup slivered almonds, toasted
- 90g/3ozs. dried blueberries
- 40g/1.5ozs. sweetened coconut chips
Step 1 - Preheat oven to 130C/266F. Soak the buckwheat in plenty of water for 2 hours. Rinse under cold water through a sieve draining well. Add the buckwheat to a bowl and toss with syrup, coconut oil, cinnamon and nutmeg. Bake for 20 minutes, then redistribute the granola and bake for another 20 minutes until it is dry (this helps it keep longer).
Step 2 - Toss in a bowl with the almonds, dried blueberries and coconut chips.