CRISPY BUCKWHEAT GRANOLA WITH POMEGRANATE MOLASSES
This recipe combines two “non-classical” granola ingredients: buckwheat and pomegranate molasses. I prefer to use pomegranate molasses due to it slightly sour taste and less sugar content compare to maple or agave syrup. Honey is a common sweetener but according to Ayurveda can not be heated over 40 °C.
Buckwheat is gaining popularity over the past years as a tasty alternative for gluten containing grains. Usually I soak buckwheat for 2 hours before, so it gets a bit softer
Excellent option for Breakfast with NO ADDED SUGAR:
These are the ingredients you need
- 100 gr soaked buckwheat groats
- 100 g gluten-free rolled oats
- 100 gr chopped raw nuts or seeds (pecans, cashews, and/or walnuts sunflower seeds)
- 50 to 100 gr unsweetened coconut flakes (or shredded coconut)
- 3 tablespoons melted coconut oil
- 2 tablespoons pomegranate molasses
- 1 pinch of salt
Instructions
- Preheat oven to 325 degrees F (163 C). To a mixing bowl, add dried ingredients. Stir to combine.
- Pour melted coconut oil and pomegranate molasses over the dry ingredients and mix well to coat.
- Spread the mixture evenly onto a baking sheet and bake for 15-20 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
- Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks.
Enjoy with fresh berries and plant-based milk.
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