Hey, pretty people! How are you?.. Me, well I have been GRANOLA(ZING) (granola + amazing = granolazing) (I know this is not a word but, believe me, this is the only way to describe how delicious + nutricious this granola is!) - so as I was saying; I've been Granolazing my morning breakfasts + afternoon snacks with this buckwheat granola! And obviously knew I needed to share this recipe with YOU !!!!
This granola is completely refined sugar-free + has a SUPER-nice caramel flavor (which I deeply love) + the buckwheat (which is gluten free + also nutritiously packed with vitamins B1, B2, and minerals such as; potassium, magnesium, phosphate + iron) give the granola and incredible crunchy wholesome taste! I hope you'll try this recipe because "it will pretty much rock your world" once you try it!
Now having said that, (and while my little Lia is shaking the keyboard upside down + laughing while Mommy says; Don't do that, please!) I created a list of How-To Homemade Buckwheat Granola Tips for you, in the recipe below, so you can start making and "Granolazing" your morning breakfasts + snacks too. Ok!
As always I love reading your comments or share with me via twitter, pinterest or google+.And if you have any questions just let me know!
Oh, BTW you can use this almond salty caramel buckwheat granola as a topping too, add it to your favorite ice cream or chocolate cake with some ice cream on top and it will be behond delicious!!!
ALMOND SALTY CARAMEL BUCKWHEAT GRANOLA
"HOW TO" Making Buckwheat Granola Tips:
> If this is your first time using buckwheat to make granola, just make sure to use "Raw Buckwheat Groats" (NO Toasted Buckwheat aka Kasha. Which has a different color and texture than raw buckwheat).
> If you like to get a more chunky-clumpy granola (I love it too), you can do that! Just don't stir the granola during the baking process. And you'll get a giant granola cookie - meaning; The granola will become all clump together, then you just break it into small + medium pieces!
> The granola will not be crunchy when the baking process is finished, and that's ok. Because the granola becomes nice + crunchy as it cools.
Dry Ingredients:
3/4 C. Raw Buckwheat Groats (no toasted buckwheat / kasha)
1 1/2 Oats1 1/4 C. Almonds
3/4 C. Pecans
3 Tbsp. Sesame Seeds
3 Tbsp. Pumpkin Seeds
1 1/2 Coconut Flakes
1/4 tsp. Sea Salt
--------
Wet Ingredients / Sweetener:
8 Medjool Dates, chopped in small pieces (Soaked in hot water for 1 hour)
1/3 C. Creamed Honey
1/4 C. Coconut Sugar
1/2 C. Coconut oil (melted)
Preparation:
Preheat oven at 150C/300F.
In a large bowl add the dry ingredients. Set aside.
In a separate bowl add all wet ingredients and mix well.
Pour wet ingredients mixture over dry ingredients and give it a good stir so everything gets covered with the dates + coconut oil mixture.
Place granola over a large baking tray / or two medium baking trays and spread evenly, bake for 15 minutes, remove from the oven stir and bake for another 10 minutes. It will be ready when its nice, crispy and golden brown. Let it cool and transfer the granola into a glass jar!
Now go and enjoy it with your favorite topping!!!
