Best Buckwheat Granola with Hemp Milk and Yoghurt

Servings: 1

– 1 1/2 cups raw buckwheat groats

– 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

– 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

Best Buckwheat Granola – 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: