For the granola
- 85g buckwheat
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
- 4 Medjool dates, stoned
- 1 tsp ground cinnamon
- 100g traditional oats
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 25g sunflower seeds
- 25g pumpkin seeds
- 25g flaked almonds
- 50g pecan nuts, roughly broken into halves
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 50g sultanas (without added oil)
For the yogurt & fruit (to serve 2)
Soak the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat. Put the dates in a pan with 300ml water and the cinnamon, and blitz with a stick blender until completely smooth. Add the buckwheat, bring to the boil and cook, uncovered, for 5 mins until pulpy. Meanwhile, heat oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment.
Stir the oats and oil into the date and buckwheat mixture, then spoon small clusters of the mixture onto the baking trays. Bake for 15 mins, then carefully scrape the clusters from the parchment if they have stuck and turn before spreading out again. Return to the oven for another 15 mins, turning frequently, until firm and golden.
When the mix is dry enough, tip into a bowl, mix in the seeds and nuts with the sultanas and toss well. When cool, serve each person a generous handful with yogurt and fruit, and pack the excess into an airtight container. Will keep for a week. On other days you can vary the fruit or serve with milk or a dairy-free alternative instead of the yogurt.
How to activate your grains
‘Activating’ grains, nuts, seeds and pulses make them easier to digest, and ensures that you get maximum nutrition from them. To do this, place them in a glass or ceramic bowl with double the volume of cold, filtered water. Cover and leave at room temperature for eight hours or overnight, then drain and rinse before use. Will keep for up to three days in the fridge, just rinse again before using.