Buckwheat, spelt and pepita granola
1 cup(s), rolled (100g)
Pumpkin seeds (pepitas)
2 tbs, pepitas
2 cup(s), (30g)
Shredded or desiccated coconut
20 g, (¼ cup), shredded
- Preheat oven to 150°C or 130°C fan-forced. Line a baking tray with baking paper.
- Combine spelt, pepitas, cinnamon and syrup in a large bowl. Spread mixture over prepared tray. Bake for 20 minutes, stirring halfway through cooking.
- Add buckwheat and coconut to tray and stir to combine. Bake for 10 minutes or until light golden and crisp. Cool.
SERVING SUGGESTION: Fresh raspberries and milk. TIPS: Store granola in an airtight container for up to 2 weeks. Rolled spelt flakes look like rolled oats and are made from pressed and rolled spelt grain. Puffed buckwheat looks similar to puffed wheat and has a nutty taste. They are both available from the health-food section of supermarkets or health-food stores. Add it: 2 tbs chopped almonds (contains nuts) with coconut in Step 3. Swap it: Rolled spelt flakes for traditional rolled oats.