I am coming to an end of my stay in Krakow and although I’ve enjoyed myself immensely, I am ready to go home. The weather has turned pretty cold and miserable all of a sudden and I haven’t packed enough warm clothes for one. I also miss Duncan, Tina and my bed and my routine.
My today’s recipe is a simple granola recipe, which I’ve been enjoying a lot lately. It’s nutty, crunchy and only mildly sweet thanks to the use of apple sauce in place of some of the maple syrup. It makes for a perfect breakfast paired with a vegan yoghurt and some seasonal fruit – I used berries as they were still in season when I created this recipe but whatever fruit you enjoy will be just as nice.
- 30 g / 2 heaped tbsp raw buckwheat groats*
- 30 g / ¼ cup dried cranberries (or sultanas)
- 30 g / ¼ cup hazelnuts (or almonds)
- 60 g / ¼ cup smooth apple sauce
- 7 g / 1 tbsp ground flax seeds
- 30 g / 2 tbsp drippy almond butter or liquid oil (like refined coconut oil)
- 30 ml / 2 tbsp maple syrup* or other liquid sweetener
- 100 g / 1 heaped cup whole rolled oats (GF if required)
- 25 g / 3 tbsp pumpkin seeds (or sunflower seeds)
- ¾ tsp cinnamon
- ¼ tsp baking soda
- 1/8 tsp fine salt
- Soak raw buckwheat groats in boiling water for 20 minutes, and cranberries and nuts in cold water for the same amount of time. Drain well.
- Preheat the oven to 130° C / 265° F fan function (or 150° C / 300° F without the fan) and line a large baking tray with a piece of non stick baking paper.
- In a large bowl, mix apple sauce, ground flax, almond butter (or oil) and maple syrup. Stir well until well combined and set aside for 10 minutes for flax to activate.
- Add oats, pumpkin seeds, drained buckwheat grouts, cranberries and chopped nuts, cinnamon, baking soda and sea salt. Mix really well
- Spread the granola mixture on the prepared baking tray in a single layer and bake for about 35-40 minutes. Rotate the tray and give the granola a stir after about 20 minutes.
- Allow the granola to cool down (it will crisp up) before using. Store in an airtight container, it will keep for a few weeks if stored away from moisture.
*This granola is only slightly sweet, but feel free to add another tablespoon or so of maple syrup if you would like it sweeter – there is no need to change anything else.
If you would like a completely sugar free recipe, check this one here. I have tried making this granola without any maple syrup but it’s just too unpleasant to eat in my opinion.