Chocolate Buckwheat Granola

So today I experimented with making Chocolate Buckwheat Granola. I love using buckwheat as a cereal substitute. Unlike the name suggests it is not actually a form of wheat, nor is it related but a seed belonging to the Polygonaceae family, which also includes rhubarb and sorrel.

Buckwheat was first cultivated in the high plains of south-eastern China and Himalayas centuries ago, and has been staple food of the inhabitants much before rice and other cereal grains gradually replaced its cultivation.

Buckwheat is a great source of soluble and insoluble dietary fibre and digestible protein. Unlike most grains, it contains the amino acid Lysine (among other things, great for combating cold sores) and high in the minerals Magnesium and copper. It also contains good amounts of antioxidants such as rutin, tannins and catechins.

This looks like a very long list of ingredients, however it is very flexible in exactly what you decide to put in. I like to use a variety of seeds and nuts to increase the nutritional content. I have used the sultanas and currents to increase the sweetness in the attempt to get my kids to eat it. Previously when I left them out they said it tasted like raw coco…you can also play around with the amount of honey or use coconut sugar or maple syrup.

However, I did discover that if you let the liquids sit…as in get distracted and left for few  hours…they thickened like a gooey chocolate ganache that I could eat straight from the pot, but this is not a good look in front of the kids so I spooned it into chocolate moulds and set in the fridge…yum!

 

Ingredients:

  • 1 cup Buckwheat (activated)
  • 1 cup Whole Oats (activated) – you could use rolled oats if you choose
  • 1 cup Coconut – I use fresh coconut meat that I have dehydrated but also flaked or desiccated will work
  • 1 cup Almonds (activated)
  • ½ cup Pepita
  • ½ cup Sunflower seeds
  • ½ cup Hazel nuts
  • ½ cup Walnuts
  • 1/3 cup Cocao nibs
  • ¼ cup Chia seed
  • 2 Tablespoons Linseed
  • ½ cup Sultanas
  • ½ cup Currents
  • 1/2 cup Coconut oil
  • 1/3 cup Honey
  • 3 tablespoons of cocoaIMG_0464
  • 1 teaspoon Vanilla
  • ½ teaspoon of Celtic sea salt.

Method:

  • Pre heat the oven to 180 degrees.
  • Combine all the nuts, seeds, coconut, cocao nibs, sultanas and currents in a large bowl.
  • Melt the coconut oil and mix in the honey, vanilla, cocoa and sea salt. Add to the nut mix until well coated.
  • Line baking trays with baking paper and firmly press mixture onto the trays.
  • Turn mixture half way through cooking.IMG_0465
  • Cook for around 15 to 20 minutes.
  • Keep a close eye the granola as the sultanas and currents will burn if cooked for too long.
  • As the mixture cools, it will go crispy and can be broken into chunks.

 

 

Store in an airtight container and enjoy for breakfast with fruit, yoghurt, kefir or milk of your choice. You can also enjoy it as a desert or snack. However, remember the effort it takes to harvest, shell and prepare each individual nut and seed…….consider this when deciding on portions and balancing omega 3 and omega 6 ratios.

Chocolate granola

Chocolate Buckwheat Granola

 

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