Crispy Buckwheat Granola

 

I've spent so long getting this recipe right.  Granola and I have been fighting a battle and Granola kept winning. For ages my attempts kept coming out either burnt or chewy.  You want to get it crunchy and crispy with satisfyingly big chunks. Anyway, I'm pleased to say I've won the war and can finally share my recipe!  It's easy when you know how.  The buckwheat groats are a really cool, crispy little addition.

BUCKWHEAT GRANOLA

Makes 750g

Ingredients

1 cup nuts (pecans and hazelnuts are delicious, but anything you've got is good)

1.5 cups oats

3/4 cup buckwheat groats

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1/2 tsp salt

1/3 cup coconut oil

1/3 cup maple syrup

1/3 cup almond butter

1 egg white, lightly whisked with a fork

1 tsp cinnamon

1 cup dried fruit - I like dried figs, sultanas & cranberries for colour.

Method

Mix and melt the maple syrup, coconut oil & almond butter. Roughly chop the nuts and stir with the oats, buckwheat, seeds and salt.  Mix the wet and dry mixture together.

Then pour in the egg white and mix with your hands, encouraging the clumps and lumps. Lay out flat on a baking tray on baking paper. It must be evenly spread out in a thin layer.  Watching it carefully, cook the granola for 15 minutes at 1605c. Stir it so it cooks evenly but don't break it up.  Cook for another 8-10 minutes until it is golden brown.  Every oven does different things so keep an eye on it.

Wait for it to cool down completely and crisp up.  Chop and add the dried fruits.  Toasted coconut, orange blossom water & orange zest are also good additions.  Don't store it away until it's completely cool and then store it as air tightly as possible.