Choc Buckwheat Healthy Granola. Buckwheat contains rutin, a flavanoid that helps to maintain blood flow, keeps platelets from clotting, and strengthens capillaries. Buckwheat also reduces serum cholesterol and lowers blood pressure. Choc Buckwheat Healthy Granola is one of the most popular of current trending foods in the world.
A Healthy Granola I added the buckwheat to my granola to give me some protein, carbs, and dietary fiber. The nuts and seeds you add with also add protein while the rolled oats add fiber, carbs, and protein as well as iron. The good thing about making your own granola is you know exactly how much sugar you're eating. You can cook Choc Buckwheat Healthy Granola using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Choc Buckwheat Healthy Granola
- You need 1 1/2 cups of raw buckwheat.
- Prepare 2 tbs of olive oil or coconut oil.
- Prepare Pinch of salt.
- Prepare 1/2 cup of pure cocao.
- Prepare 1/2 cup of pumpkin seeds.
- It’s 1 cup of chopped almonds.
- It’s 1/4 cup of rice malt syrup or honey (melted).
- It’s 1/2 of shredded coconut.
- It’s 1 cup of chopped dates.
In a large heatproof bowl, combine the oats, buckwheat, almonds, coconut, pumpkin seeds, sunflower seeds, sesame seeds and salt. In a small saucepan, warm the coconut oil to melt if not already liquid. Dark Chocolate Buckwheat Granola with Cranberries A grown-up granola with dark chocolate, oats, buckwheat, coconut, and cranberries that you can feel good about eating and serving. In a large bowl, mix together the buckwheat, coconut, nuts and seeds.
Choc Buckwheat Healthy Granola step by step
- Preheat oven to 180*C.
- Pour all of the dry ingredients in a large mixing and stir well.
- Add melted rice malt syrup and olive or coconut oil and stir well until combined.
- Spread out on a baking tray in baking pallet and bake in the oven for 30-30 minutes on 180*C.
- Chop dates and add them to your granola once cooled.
- Add extra shredded coconut and dried fruit if desired.
- Store in an airtight container and serve for breakfast, as a snack or as a topping on your smoothie bowls.
Pour honey and oil into a small saucepan and heat over low heat until the mix becomes very runny and just starts to bubble around the edges. Add vanilla and spices if using and quickly stir through. In a large bowl, stir together the buckwheat groats, nuts/seeds and coconut flakes. In a small bowl, whisk together the banana, almond butter, coconut sugar, cardamom, salt and vanilla until blended. Add the banana mixture to the buckwheat mixture and stir until well coated.