Thursday, May 14, 2015
Buckwheat Cinnamon Granola
NOTE: I soaked pecans, almonds and buckwheat overnight, then dehydrated them a
little bit to remove excess of water before starting.
¾ buckwheat, soaked and dried
½ cup pecans (or walnuts)
½ cup flaxseeds
½ tsp ginger powder
½ tsp Himalayan salt
⅓ cup dried cranberries, chopped
¼ rapadura sugar (or any sugar of your choice, NOT white)
1 tsp molasses
2 TBS coconut oil (or more, if necessary)
Pre-heat oven to 180°C. In a big bowl, mix “Base” ingredients. Next, add liquids and stir until well coated. Spread on a baking sheet or silikon mat and bake for 20 min (or until slightly hard). Let cool.