I really needed a granola recipe that was somewhat tropical I guess? Something crunchy and would taste good with pineapples. Let's just say, I have an obsession with pineapples! They are so sweet and juicy and I can't stop eating them. I am going to be pretty upset when summer is over, and pineapples will be extinct till the warm weather comes back again. It's a struggle to cut them! It's totally worth the strenuous work because once you slice it up and stick it in your mouth, you get this sensation that doesn't come from any other fruit but this one.
This granola recipe is filled with sweetness and pleasure. It's great paired with many things like yogurt, on top of smoothies, a topping for banana ice cream, and many more. It's also gluten free, vegan, and super delicious!
This granola recipe is filled with sweetness and pleasure. It's great paired with many things like yogurt, on top of smoothies, a topping for banana ice cream, and many more. It's also gluten free, vegan, and super delicious!
Ingredients:
- 3/4 cup of buckwheat groats (I use Bob's Red Mill Whole Grain Organic Buckwheat Groats)
- 1 tablespoon of agave (or maple syrup)
- 1 tsp of coconut oil (I use the Better Body Foods Coconut oil)
- 1/4 cup of cashews
- 1/4 cup + 1 tablespoon of flaked coconut
- 2 tablespoons of coconut sugar (I use Wholesome Sweeteners Organic Coconut Sugar)
Directions:
1. Preheat your oven to 400F (200C)
2. Chop the cashews and set aside
3. In a medium sized bowl add the buckwheat groats, cashews, and only the 1/4 cup of coconut and set aside
4. In a small bowl add the agave, coconut oil, and coconut sugar and stir until the coconut sugar is well dissolved
- 1 tablespoon of agave (or maple syrup)
- 1 tsp of coconut oil (I use the Better Body Foods Coconut oil)
- 1/4 cup of cashews
- 1/4 cup + 1 tablespoon of flaked coconut
- 2 tablespoons of coconut sugar (I use Wholesome Sweeteners Organic Coconut Sugar)
Directions:
1. Preheat your oven to 400F (200C)
2. Chop the cashews and set aside
3. In a medium sized bowl add the buckwheat groats, cashews, and only the 1/4 cup of coconut and set aside
4. In a small bowl add the agave, coconut oil, and coconut sugar and stir until the coconut sugar is well dissolved
5. Pour the wet ingredients into the dry and mix until all the buckwheat groats are completely coated
6. Pour onto a baking dish lined with parchment paper and spread evenly(I would advise spaying the parchment paper with coconut oil spray for an easy clean up ). Bake in the oven for 25-30 minutes, stirring in-between.
7. After it's done baking, let it cool and add the extra tablespoon of flaked coconut for some color and texture. Store in a air-tight jar for up to two weeks.
 |
| The Finished Product! |
That's it! I hope you enjoy! :)
No comments:
Post a Comment