Buckwheat Granola Food
DATE & BUCKWHEAT GRANOLA WITH PECANS & SEEDS
This all-natural granola is sweetened with date purée to make crunchy clusters of nutrient-rich oats, grains seeds and nuts
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Snack
Time 45m
Number Of Ingredients 12
Steps:
- Soak the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat. Put the dates in a pan with 300ml water and the cinnamon, and blitz with a stick blender until completely smooth. Add the buckwheat, bring to the boil and cook, uncovered, for 5 mins until pulpy. Meanwhile, heat oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment.
- Stir the oats and oil into the date and buckwheat mixture, then spoon small clusters of the mixture onto the baking trays. Bake for 15 mins, then carefully scrape the clusters from the parchment if they have stuck and turn before spreading out again. Return to the oven for another 15 mins, turning frequently, until firm and golden.
- When the mix is dry enough, tip into a bowl, mix in the seeds and nuts with the sultanas and toss well. When cool, serve each person a generous handful with yogurt and fruit, and pack the excess into an airtight container. Will keep for a week. On other days you can vary the fruit or serve with milk or a dairy-free alternative instead of the yogurt.
Nutrition Facts : Calories 387 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
BUCKWHEAT GRANOLA SCONES
Make and share this Buckwheat Granola Scones recipe from Food.com.
Provided by Roosie
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and lightly butter a cookie sheet.
- In a large bowl, stir together the flours, brown sugar and baking powder.
- Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
- In a separate bowl, mix the milk, egg and vanilla extract.
- Stir into the flour mixture (The dough will be sticky.)
- With lightly floured hands, knead in the granola.
- Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on wire racks.
- Serve warm or cold.
Nutrition Facts : Calories 332.9, Fat 14.7, SaturatedFat 6.4, Cholesterol 48.2, Sodium 179.6, Carbohydrate 42.7, Fiber 3.5, Sugar 11.7, Protein 8
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