This granola includes buckwheat instead of oats. Despite its name, buckwheat is not a grain but is actually a fruit seed that is part of the rhubarb family. As a pseudo-grain, buckwheat is a great alternative for people who are coeliac. It is also rich in minerals including manganese, magnesium, copper and B vitamins, to name a few.
Buckwheat groats are pyramid shape and you can buy them either raw or roasted. Raw buckwheat is a very light brown, slightly green colour. It can be boiled in water and cooked like grains such as couscous or bulgar wheat.
Sometimes known as kasha, roasted buckwheat has been pre-toasted (as the name suggests). Roasted buckwheat is definitely a brown colour and has lost its green tinge. Buckwheat has a nutty taste and the crunchy texture of the roasted buckwheat is perfect for adding to granola.
Many granolas that you buy are full of refined sugars and therefore not as healthy as one would think. Instead of adding sugar or honey, I have used mashed bananas to provide the sweetness and to combine the dry ingredients. Therefore, this granola is free of refined sugars. I have also added almonds, pumpkin seeds and goji berries.
Roasted Buckwheat Granola with Banana and Goji Berries
- 200g roasted buckwheat
- 2 large bananas, mashed
- 2 tbsp coconut butter or coconut oil
- 75g almonds
- 50g pumpkin seeds
- 50g goji berries
Preheat the oven to 170°C (fan oven).
Mix the buckwheat, almonds and pumpkin seeds in a large mixing bowl. Add the mashed bananas and coconut butter. Stir until well combined.
Transfer into a roasting tin and place in the heated oven. Roast the granola for about 20-30 minutes until it turns golden.
Remove the roasting tin from the oven and leave to cool. When the granola has cooled, add the goji berries and mix well.
You can serve the granola with some natural yogurt or on top of a smoothie bowl!
Store in a glass kilner jar at room temperature.