10 minute granola

Serves 1

This recipe is great topped with mango (or other fruit depending on the season) and homemade almond milk (recipe here)

 

 

Ingredients:

1/3 cup shredded/flaked coconut or other nuts - almond, cashew, macadamia, walnuts, pecans*

1/3 cup seeds - sunflower, pepita, sesame or linseed **

1/3 cup toasted buckwheat***

1/2 tbsp coconut oil 

1 tsp vanilla essence 

A good pinch of himalayan pink salt 

2 tbsp rice malt syrup or good quality raw honey

 

optional:

goji berries, cinnamon, raisins

*For nuts of choice I use a mix of almonds, cashews, macadamias and shredded coconut - for a more wintery granola I use pecans and walnuts, with some added cinnamon.

**For seeds I use a mix of sunflower, sesame and linseeds

***For for buckwheat kernels - you can buy them cooked/activated from health food shops or raw from the health food isle in woolworths, if you buy them raw you will need to soak them over night and slow dry roast them in the oven.

 

Method:

1. Heat a fry pan or saucepan on a medium - high heat and add the nuts, once they start to brown a little (should only take a minute or two),  add the seeds, stir for a minute or so then add the buckwheat and coconut oil.

2. Mix everything together well, then add the salt, vanilla and cinnamon (if using) mixing again for a further minute or so before adding the rice malt syrup or honey. Mix well and cook for one more minute. 

3. Take it off the heat and leave it to cool for 5 minutes or so.

 

4. Serve with choice of milk, goji berries, cacao nibs, raspberries, strawberries, blueberries, banana, mango, coconut flakes, chia seeds etc etc. or as a topping for you acai/smoothie bowl.