Buckwheat features in many different traditional dishes in Slovenia (mainly savoury), but it’s only recently that I’ve tried activated buckinis for the first time, and they are just such a delicious addition to any smoothie bowl, chia pudding, or anything that needs a little crunch. I luckily don’t have issues with having gluten, but when making granola, oats do tend to absorb quite a bit of the syrup you pour over before baking, so I wanted to try how skipping the oats completely and swapping for buckwheat is going to turn out, and the result is an even crunchier granola. And because the buckinis are already activated and dried, all the ingredients have a very similar bake-time, so you can just toss them all together and mix half-way trough. The ingredients listed are what I used, but you can just stick to one type of nuts, if you prefer.
- 1 cup activated buckinis
- 1 cup sunflower / pumpkin / Linseed seeds combination
- 1/2 cup shredded coconut
- handful of cranberries or chopped medjool dates *optional
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup chopped macadamia nuts
- 1/4 cup walnuts
- 1/3 cup maple syrup
- 1/3 cup virgin coconut oil
- 1/3 tsp Himalayan salt
- 1 tsp natural vanilla extract
- 1/2 tsp cinnamon
- Preheat the oven to 160C, fan forced.
- Melt the coconut oil and mix with maple syrup. Add the salt, cinnamon and vanilla essence.
- Mix all the dry ingredients, buckinis, nuts and seeds in a big bowl. Once the oven reaches 160 C, pour over the coconut & maple mixture and mix well.
- Tip it all on a large baking tray covered with baking paper, and spread out evenly.
- Bake for 8 min, then mix it thoroughly and bake for another 5min. It is ready when your coconut chunks are of light golden color.
- Take out of the oven and let it cool before breaking it up into chunks and transferring into jars for storage.