Chocolate Buckwheat Granola

One of my latest obsessions, besides this chocolate buckwheat granola, is buckwheat. Although the name suggests otherwise, buckwheat is actually not related to wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and sorrel and a super substitute for people with wheat or gluten sensitivities. Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect.

Although you could pretty much use any grain you like in this recipe, I chose oats and buckwheat for a tasty, textured balance of gluten-free goodness. And I can say with total confidence  that any nut would be delicious. To serve, get creative. I really love it in summer with coconut yoghurt and figs, not to mention our Tereza’s Choice Almond Butter Cinnamon & Vanilla. 

METHOD

Add buckwheat to a bowl and pour with boiling water. Set aside for at least 20 min to soak.

Meanwhile heat up the oven to 150 degrees Celsius. In another bowl mix all of the above ingredients and at the end add drained buckwheat. Mix it all together.

On two baking trays line baking paper and spread the mixture and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 20 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a nut, which takes the longest to cook – it should taste nutty and pleasantly roasted.

Serve the Chocolate Buckwheat Granola with your choice of yoghurt or plant-based milk and seasonal fruit.