I prefer variations on a porridge theme for breakfast in winter. But as variety is so important, I like to have a jar of this delicious granola on hand. This batch is a crunchy mix of buckwheat, quinoa flakes, nuts and seeds, sweetened with pureed dates and enriched with some tahini. As with all my recipes, most of the ingredients can be swapped for tastes you might prefer or half-packets of things you wish to use up.
buckwheat & quinoa granola
- 300g buckwheat, raw
- 150g quinoa flakes
- 100g pepitas
- 150g nuts (I used a mix of walnuts and brazil nuts)
- 100g dates
- 75g water
- 25g olive oil
- 25g tahini (or a mild nut butter)
- pinch each of salt and cinnamon
Mix the buckwheat, quinoa, seeds and nuts together. Add the salt and cinnamon. Process the dates, water, olive oil and tahini until smooth. Add 1/3 of the dry mix to the processor and pulse a couple of times until roughly incorporated. Empty the date mix from the processor onto the remaining dry mix and stir until entirely mixed through. Distribute over 2 baking trays and bake in a 150’C oven for 30-40 minutes until golden and toasted. Allow to cool completely.
Kitchen tips: we like this granola with yoghurt and fruit and it is sweet enough for us. If you have a sweeter tooth, you could always add a dash of honey or maple syrup to the date puree.