Buckwheat Granola

If you’ve never made granola, then you haven’t had breakfast!!
You hear ‘Oh, it’s ssoooo easy to make!’…..but it’s true. The hardest part is remembering to keep all the ingredients in stock in your kitchen. The rest is easy peasy! So go on, try it.

1kg buckwheat
140g almond flakes
150g sesame seeds
200g mix of sunflower/pumpkin mix
65g coconut flakes/chips
65g linseeds
17g cacao powder (optional, but for chocolatey hint)
7g cinnamon
153g cashew nuts (you can sub in any nuts or have a mix, just chop the bigger ones like brazil or almond nuts)
105g goji berries
40g cacao nibs

1 tbsp coconut oil
1 tbsp veg/nut oil (olive, walnut, avocado, sesame)
1 tbsp maple syrup
½ tsp vanilla extract

Put all the dry ingredients (except goji berries and cacao nibs) into a large bowl and mix together well.
Melt the coconut gently, then add the other wet ingredients.
Pour into the dry ingredients and mix thoroughly.
Cover the base of two roasting trays with baking parchment/greaseproof paper and spread the mixture evenly between the two. The layer doesn’t need to be too thinly spread.
Put into preheated oven at 180deg C for 7-8 mins. Check after 6 mins to be sure it is not burning. Take out of the oven just before you think it’s done. Half way through, toss gently to cook evenly.
Alternatively, if you have an air fryer, using air fryer setting, do it in 4 portions, shaking regularly during cooking.    
Take out of oven, add in the goji berries and cacao nibs and allow to cool, tossing it again to spread the heat. While it may seem soft when you take it out, the crunch develops as it cools.
Ideally, store in a glass jar. I’m not sure how long it will keep for but it never lasts long in my house. Use it for breakfast topping, have it with yoghurt and berries, make granola bars with it.