Buckwheat granola

The seed of oats contains more fat than that of other cereal plants (7% instead of 2%), but that’s also the only “negative” thing. Oats contains all the essential amino acids and a high concentration of auxins (antioxidants). It also has a low glycemic index and above, it contains beta-glucans (soluble dietary fiber), which scientifically proven, have a cholesterol-lowering effect. Plus they are naturally slightly sweet.
Buckwheat on the other hand, is the triangular seed of a plant that is related to rhubarb and sorrel. Although technically it is a pseudo grain, buckwheat is widely classified and used as a grain. Buckwheat contains just as oats all the essential amino acids, it contains the antioxidant rutin and are glutenfree.

Makes ±300 gram

150g rolled oats | 100g buckwheat | 25g coconut flakes
30g hazelnuts | 25g walnuts
20g raisins | 1 tbsp flax seed | 1 tbsp bee pollen
pinch sea salt | 3 tbsp coconut oil | 2 tbsp honey | 1 tsp vanilla essence
3 tbsp unsweetened cocoa powder

Preheat the oven to 160°C. Chop the walnuts and hazelnuts rough. Melt the coconut oil in a small saucepan and add the honey, vanille essence and cacao powder. In a large bowl, combine the oats, buckwheat, coconut flakes, bee pollen, salt, nuts and seeds. Poor the coconut liquid over the oatmixture. Spread the mixture on a baking tray and bake for 15-20 minutes. Remove from the oven and let cool down.

Voor ±300 gram
150g havervlokken | 100g boekweit | 25g kokosschilfers
30g hazelnoten | 25g walnoten
20g rozijnen | 1 eetl lijnzaad | 1 eetl bijenpollen
snuifje zeezout | 3 eetl kokosolie | 2 eetl honing | 1 tl vanille-extract
3 eetl ongezoet cacaopoeder

Verwarm de oven voor op 160°C. Hak de walnoten en hazelnoten grof. Smelt de kokosolie in een steelpan. Voeg de honing vanille-extract en cacaopoeder toe. Meng alle droge ingrediënten in een grote kom en roer goed. Giet de kokosolie over het havermengsel. Verdeel het mengsel op een bakplaat en bak 15-20 minuten. Haal nadien uit de oven en laat volledig afkoelen.