Maple Pecan and Walnut Buckwheat Granola
My mother used to absolutely love her muesli, but an unfortunate intolerance to oats means she can no longer enjoy her favourite breakfast, and had to eat boring cereal like cornflakes instead. I made her this granola simply using a handful of simple ingredients from my kitchen, and it's divine! Have it with a sliced banana and some almond milk for a delicious breakfast, sprinkled onto yoghurt with berries for a snack or just throw a little onto your usual snacks and desserts. It adds a delicious crunch and only takes about 20 minutes to make! Buckwheat is a fantastic addition to a plant based diet, being gluten free and high in protein and nutrients. It makes a great swap for oats in porridge, bircher muesli or granola, and I adore buckwheat flour for baking and pancakes too. It has a delicious nutty, wholesome flavour and I love it.
Makes 1 tray of granola:
You will need:
1 1/2 cups rinsed buckwheat groats
1/2 cup pumpkin seeds
1/2 cup pecans
1/2 cup walnuts
1 tbsp coconut oil
2 tbsp maple syrup
2 tsp vanilla extract
Preheat your oven to 160C and combine all of the above ingredients in a bowl, then transfer to a baking tray and bake for 10 minutes. Using a spatula, mix and spread the granola to ensure it toasts evenly and doesn't burn, and bake for a further 5-10 minutes. Allow to cool and store in an airtight jar for up to 2 weeks.