“In Summer when we’re camping….” Sorry I’ll quit while I’m ahead and stop there… my singing is NOT good.
I went glamping with a group of girlfriends a few weeks ago (that’s glamourous camping by the way). To be honest I’m not sure that glamorous and camping are two words that really belong in the same sentence but whatever… We had such an amazing time on the trip; it was fantastic to get out of London for a couple of days, breathe, be out in the fresh air and laugh an awful lot!
Following my girl guides mantra of be prepared I took the initiative to bring along a no-prepare breakfast for the first morning, since we arrived rather late on the Friday night. I bought some Buckwheat about 6 months ago, and have been eyeing up various recipes for a long time in order to have a go at this granola. I do love it when I finally have a valid excuse to try something out on other people!
Buckwheat is a pseudo grain. Some people consider it to be a seed, others a grain (much like Quinoa). From what I gather it seems to be a bit of a controversial ingredient in the Primal world, but if it is prepared in the right way (i.e soaked), I see no reason why it shouldn’t be eaten as a treat for breakfast every now and again. I wouldn’t eat this everyday, as I know from years of experience and getting it wrong, that my body works better on a protein-rich, carb-low breakfast but that’s just my personal preference. This is however still miles away from from a sugar loaded cardboard cereal!
I didn’t soak the nuts or seeds when I made this due to time constraints, but I would certainly do that next time, as well as learn how to sprout the buckwheat properly, which takes longer than just overnight. Sprouted seeds, are not only easier to digest but they boast numerable health benefits since they are still living when you eat them (though arguably baking them to make granola kills some of these benefits off…another argument for me to purchase a dehydrator??)!
(serves 8 for breakfast)
- 1.5 cups of raw organic buckwheat groats
- 1 cup of mixed nuts (hazelnut, brazil, almond, walnut)
- 1/4 cup of pumpkin seeds
- 1/4 cup coconut oil
- 3 tablespoons sweetener (2 Tablespoons sweet freedom + 1 Tablespoon of organic honey)
- 1 tsp vanilla essence
- pinch salt
- 50g mixed dried raisin and cranberry
- 1 cup coconut flakes
- Soak buckwheat in filtered water (so that groats are just covered) overnight. The next morning rinse the groats, and allow to dry out for a further 12 hours by leaving in a sieve/colander. (I made the granola the same evening)
- Pulse nuts and pumpkin seeds in a food processor (with an S blade), do not allow to turn to flour, you want to keep the pieces fairly chunky.
- Add the buckwheat groats into the processor.
- Melt the coconut oil so it becomes a a liquid and combine it with the honey and vanilla. Pour this onto the nuts and buckwheat groats and pulse a few times until it comes together.
- Cover a baking tray wth parchment (you can stck it down with some coconut oil) and spread out the buckwheat mix.
- Put in the middle tray of a 150 degree heated oven and cook for 2 hours, regularly stiring and watching the temperature. I got paraoid and kept turning it down to 100 then up again when it wasn’t browning so next time I wil hav the confdence to be more precise!.
- When brown all over, remove, cool and add in the coconut flakes and dried fruit. Store in an airtight container. It will keep for a few weeks.
- You can freeze the granola before adding the additional bits, but quite frankly this tastes too good to store!
The granola after 2 hours baking.
Granola with added coconut and dried cranberries.
I served up the granola with some fresh blueberries, banana slices and Kara Coconut Milk. Really yummy and a perfect weekend treat!