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Best Buckwheat Granola with Hemp Milk and Yoghurt2024-11-012024-11-14https://www.janellapurcell.com/wp-content/uploads/2018/06/slice.pngJanella Purcellhttps://www.janellapurcell.com/wp-content/uploads/2024/11/metal-buckwheat-granola.jpg200px200px
1 1/2 cups rolled oats (or use all buckwheat groats or all oats)
3/4 cup chopped raw nuts and/or seeds - pecans, almonds, cashews, and/or walnuts are best; or half half nuts and sesame and/or sunflower seeds
1/2 cup coconut flakes, or shredded or desiccated
2 tbsp chia or flax seeds
2 tbsp coconut or raw sugar (optional)
1/2 tsp salt, unrefined
1 tsp each of cinnamon and ginger, ground
1/4 cup coconut oil or ghee
1/2 cup maple syrup, raw honey or rye syrup (add I tbsp amazake, optional)
3 tbsp peanut butter (or another nut butter)
1/3 cup dried fruit (optional), sulphur free (not optional)
Organic yoghurt, to serve
Hemp Mylk
1 cup organic hemp seeds
4 cups clean water
1/2 tsp vanilla essence, extract or paste
1/2 tsp cinnamon
1-2 dates, or 1 tbsp honey/maple/rice syrup, or to taste
1
Method:
• Preheat oven to 165oC.
• In a bowl mix together your dry ingredients.
• In a small saucepan over medium-low heat, melt together the oil and maple syrup, then add the nut butter and stir or whisk well to combine.
• Pour the wet ingredients over the dry ingredients and mix well.
Spread the mixture evenly onto a baking sheet or tray and bake for 25-30 minutes, or until golden brown. Stir half way to get an even bake.
• Once it’s out of the oven stir through the dried fruit whilst the granola is still warm.
• Once cool, store in an airtight container in or out of the fridge. Serve with a dollop of yoghurt and hemp milk.
Method for Hemp Mylk:
In a high speed blender, whiz everything altogether until smooth.
Keep covered in the fridge for up to 2 weeks.
1 1/2 cups rolled oats (or use all buckwheat groats or all oats)
3/4 cup chopped raw nuts and/or seeds - pecans, almonds, cashews, and/or walnuts are best; or half half nuts and sesame and/or sunflower seeds
1/2 cup coconut flakes, or shredded or desiccated
2 tbsp chia or flax seeds
2 tbsp coconut or raw sugar (optional)
1/2 tsp salt, unrefined
1 tsp each of cinnamon and ginger, ground
1/4 cup coconut oil or ghee
1/2 cup maple syrup, raw honey or rye syrup (add I tbsp amazake, optional)
3 tbsp peanut butter (or another nut butter)
1/3 cup dried fruit (optional), sulphur free (not optional)
Organic yoghurt, to serve
Hemp Mylk
1 cup organic hemp seeds
4 cups clean water
1/2 tsp vanilla essence, extract or paste
1/2 tsp cinnamon
1-2 dates, or 1 tbsp honey/maple/rice syrup, or to taste
Directions
1
Method:
• Preheat oven to 165oC.
• In a bowl mix together your dry ingredients.
• In a small saucepan over medium-low heat, melt together the oil and maple syrup, then add the nut butter and stir or whisk well to combine.
• Pour the wet ingredients over the dry ingredients and mix well.
Spread the mixture evenly onto a baking sheet or tray and bake for 25-30 minutes, or until golden brown. Stir half way to get an even bake.
• Once it’s out of the oven stir through the dried fruit whilst the granola is still warm.
• Once cool, store in an airtight container in or out of the fridge. Serve with a dollop of yoghurt and hemp milk.
Method for Hemp Mylk:
In a high speed blender, whiz everything altogether until smooth.
Keep covered in the fridge for up to 2 weeks.
AuthorJanella
