Cacao and Pecan Buckwheat Granola
Buckwheat granola is my favourite! I love how crunchy the groats get when they are roasted and they make a really interesting alternative to the usual oat based granolas. I love to experiment with lots of different nuts and flavours to come up with all sorts of new mixtures.
This cacao granola has a rich chocolatey flavour combined with the crunch of the buckwheat groats, pecans and flaked almonds. The pecans are amazing when they are roasted! They get all caramelised in the coconut oil and coconut syrup and taste divine.
This is perfect as a breakfast alone, with banana and dairy free milk, with coconut/soy yoghurt and berries, sprinkled on oatmeal, waffles or pancakes or on desserts. The choice is yours!
You will need:
1 cup raw buckwheat groats
1/2 cup pecans
1/2 cup flaked almonds
1 tbsp coconut oil (melted in a hot water bath)
3 tbsps coconut syrup
1.5 tbsps cacao powder
Preheat the oven to 180C. Mix everything together well in a bowl, pour onto a baking tray and bake for 20 minutes. After this, turn the oven out and leave the tray in there. It makes the granola dry out more and get super crunchy and chunky! Once cooled, break the granola up and store in a jar.