This Buckwheat Granola begins with a combination of maple sugar, almond butter, and salt. We then add almond extract, one of the two ladies of our show (* a round of clapping*). We like almond and buckwheat together, but you can also use vanilla if you don’t enjoy almond extract.
It’s now time to the goodness. The buckwheat grains (the other star of the show, welcome), coconut flakes, and chia seeds combine to make a delicious snack. This is the perfect combination of crunchy and sweet, as well as nutty. Come to Mama!
After mixing the granola, spread it out in a single layer and bake to create a super chunky CHUNKY. The dried cherries or other dried fruits of your choice are added after baking for a tart-sweet delight. It’s done!
Maple syrup, 1/3 cup
Almond butter 1/4 cup
Half a teaspoon of sea salt
1 tsp cinnamon powder
Half a teaspoon of almond extract
2 cups raw buckwheat (hulled groats)
Almonds sliced or slivered, 1 cup
1/4 cup unsweetened coconut flakes
3 Tbsp Chia seeds
Preheat oven to 325° F (162° C). Line a baking tray with parchment paper.
Add the almond butter, maple syrup, salt, cinnamon, and almond extract to a large bowl and whisk together until combined. Add the buckwheat, almonds, and coconut flakes. Mix with a spoon or spatula.
Spread the granola evenly on the baking sheet.
Remove from the oven after 15 minutes and toss. This is normal. Continue baking for 10-15 minutes or until golden brown and fragrant. Let the cake cool completely in the oven before adding dried fruit and serving.
Enjoy with milk or your favorite yogurt! The leftovers can be stored in an airtight container at room temperature for up to 1 week or in the fridge for three weeks.