Baking · Breakfast · Zero Waste-friendly

Cashew Buckwheat Granola

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Homemade granola for all!

I first got really into making my own granola about three years ago when I had a friend staying with me who kept eating it faster than I could bake more! But I wasn’t complaining – it allowed me to perfect this nutty, crunchy recipe that makes a delicious breakfast topped with your favourite plant based “milk” and fresh fruit.

Homemade granola makes a great zero waste Christmas present for friends and family. Presented in a cute repurposed jar tied with a repurposed ribbon, or some twine, it’ll look super cute.

Shop bought granola is often full of sugar and nearly always comes in a ton of unnecessary packaging. Making your own is super simple and much healthier! I made this granola using ingredients I bought from a zero waste stall where I can buy most dried ingredients in bulk, but if you can’t get some of the ingredients without plastic where you are, feel free to substitute with what you have, or read my blog post about shopping zero waste without access to bulk stores.

This recipe is endlessly versatile – try these combinations:

  • For chocolate-y granola, try adding 2 tbsp cacao or cocoa powder to the date paste before mixing it in, and/or add some cacao nibs after you’ve baked the granola
  • For Christmas spiced granola, add the zest of 1/2 orange to the mixture, swap the raisins for dried cranberries and add an extra 1/2 tbsp cinnamon and 1/4 tsp ground cloves
  • Make pure buckwheat granola just omit the oats and reduce the other ingredients by half

You can also add whatever other nuts and seeds you have on hand!

Toasting the granola lovingly in the oven under a low heat is essential to the success of this recipe – make sure the oven isn’t too hot, or you will burn the granola!

Ingredients:

3 cups rolled oats (not jumbo oats, use porridge oats as they will bind better)

1 cup buckwheat groats

1 scant cup pumpkin (pepita) seeds

1/4 cup golden linseed (or brown linseed, or sunflower seeds)

2 handfuls of cashews, roughly broken into pieces (you can do this with your hands, as you add them to the recipe)

1/2 cup raisins or sultanas

1 tbsp ground cinnamon

1/2 tsp mixed spice

pinch sea salt

 

approx. 8 pitted dates, soaked in water for 1-2 hours

3 tbsp extra virgin coconut oil

1 tsp vanilla extract

 

Method:

Preheat the oven to 160 degrees celsius.

Mix together all of the dry ingredients in a large bowl. If not already melted (depending on how hot the climate where you are is!) melt the coconut oil in a small pan over a low heat. Drain the dates and add to a blender along with 1/2 cup of the soaking water, coconut oil, and vanilla extract, and blend on high until smooth. Add this to the dry ingredients and mix together well, using your hands if necessary.

Spread onto fairly non-stick baking trays (baking parchment is unneeded and is just unnecessary waste!) and bake in the oven for 30 minutes, turning every 10 minutes.

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