Breakfast & Brunch · Recipes

Crunch time: Quinoa, buckwheat and apple granola

Few things excite me more than muesli, or ‘granola’ if you prefer.  It can be whatever you want it to be:  nutty, fruity, oaty, gluten-free, spicy etc etc.  Personally, I like to mix mine up depending on my mood, be it tropical, old school sultana, or charged with superfoods.  One thing that I am dedicated to however is crunch, I like my granola crunchy.  And I mean super crunchy.  Not a slight grit under the tooth, but a real, jaw-hurting CRACK of a crunch granola that retains its crispness even after being drowned in milk.  Unfortunately, most store bought granola is soggy, bland, flavourless, or, when one stumbles across a crisp variety, laden with sugars and additives.  Kinda defeats the otherwise ‘healthy’ start to the day huh?

Luckily, making granola at home is super easy.  This granola is one of my favourite flavour combinations, but you can mix up your own fruit and nut concoctions, exchange the cinnamon for cacao powder, or the oats for another grain.  Just remember to keep the wet / dry ingredients ratio and you’ll be set for the tastiest, crunchiest granola there is!

 

Quinoa, Buckwheat and apple granola
makes about 10 cups

Ingredients

Wet ingredients
1/3C maple syrup
1/3C coconut oil (melted)
2TB tahini
1TB honey
2 small apples (I used fuji but any will work)
2TB cinnamon (more or less to taste)
1tsp vanilla extract
1/2tsp salt

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Dry ingredients
1C buckwheat (raw, not kasza)
2C puffed quinoa
2 1/4C rolled oats
1/4C chia seeds
1/4C hemp seeds
1/3C pumpkin seeds
1 1/4C shredded coconut
1/3C halved almonds
1/3C halved cashews
1/3C halved pecans
1C chopped dates (approximately 10 dates)
1/3C dried goji berries

Directions
1. Preheat oven to 165°C (fan-forced)
2. Wash, core and dice the apples
3. Place the apples in a blender with the remaining ‘wet ingredients’ and blend until smooth
4. Combine dry ingredients in a large bowl
5. Pour the apple mixture over the dry ingredients and combine well

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6. Evenly divide mixture across 2 baking trays (lined with greaseproof paper) and press firmly with fingers to ensure it is compact.
7. Bake for 15-25mins (swapping trays between top and bottom oven shelves every 5-10mins to ensure even cooking).

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8. Remove granola from oven and let cool for 5-10mins. Lower oven temperature to 155°C. Once cooled, flip chunks of granola and return to oven for a further 15-20mins. Gently stir granola every 5-10mins (upon every tray / shelf swap).
9. Let granola cool completely and store in air-tight jar or container.
10. Serve with yogurt or kefir and fresh fruit for a kickstart superfood charged breakfast (or simply snack on it straight anytime of day!).

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2 thoughts on “Crunch time: Quinoa, buckwheat and apple granola

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