For breakfast I love my smoothies, porridge and, on those special occasions, pancakes, but, now and then, I just want a big bowl of granola in the morning. Quick and easy, with little washing up!
When I was younger, my mum used to make a big batch of home-made toasted granola on the weekends. I thought I would try to get back into that routine by spicing up my mother’s original recipe and substituting buckwheat grouts for the usual oats or rice flakes. Here is my recipe:
- 2 cups buckwheat grouts
- ¼ cup sunflower seeds
- ¼ cup pepitas
- 1 teaspoon of cinnamon
- 2 tablespoons rice malt syrup (or maple syrup)
- 1/8 teaspoon stevia
- pinch of salt
- ¼ cup shredded coconut
- ¼ cup goji berries
- ¼ cup cocao nibs
WHAT TO DO
- Soak buckwheat grouts, sunflower seeds and pepitas overnight in cold water.
- Drain the grouts and seeds, and rinse a couple of times under cold running water.
- Stir in the cinnamon, rice malt syrup, stevia and salt.
- Spread mixture out on a non-stick drying sheet, and place it in a dehydrator at 145 degrees Celsius. Leave for a couple of hours. Before going to bed, I flip the mixture and turn the dehydrator down to 110 degrees, and leave it overnight.
- If you don’t have a dehydrator, spread the ingredients evenly on a metal tray, and place in a pre-heated oven at 150 degrees Celsius. Cook for 1 hour, stirring every 20 minutes.
- Store granola in an airtight container or jar.