Name: Gluten-free buckwheat and date granola
Prep time: 360 min
Cook time: 80 min
Total time: 440 min
Yield: 1
Ingredients: 500g packet raw buckwheat; 200g date; 57.20 gm honey; 20.00 ml finely grated orange rind; 131.25 gm orange juice; 3.75 gm ground cinnamon; 375.00 ml gluten-free quinoa flakes; 165g packet seed mix (pepitas and sunflower kernels); 250.00 ml natural almond kernels, roughly chopped; 18.40 gm sunflower oil; 250.00 ml dried cranberries; 125.00 ml dried apricots, chopped

Gluten-free buckwheat and date granola

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Prep Time:
360 minutes

Cook Time:
80 minutes

Total Time:
440 minutes

Gluten-free granola with golden crunchy clusters of nuts, seeds, and dried fruit for a delightful breakfast.

Ingredients:

500g packet raw buckwheat
200g date
57.20 gm honey
20.00 ml finely grated orange rind
131.25 gm orange juice
3.75 gm ground cinnamon
375.00 ml gluten-free quinoa flakes
165g packet seed mix (pepitas and sunflower kernels)
250.00 ml natural almond kernels, roughly chopped
18.40 gm sunflower oil
250.00 ml dried cranberries
125.00 ml dried apricots, chopped

Instructions:

Place the buckwheat in a spacious glass or ceramic bowl and cover it with water. Let it soak for 4 hours or overnight if possible. Drain thoroughly and then spread it out on a large tray lined with paper towels. Pat it dry gently with more paper towels.
Preheat your oven to 150C/130C fan-forced and prepare 2 large baking trays by lining them with baking paper.
In a small saucepan over medium heat, combine dates, honey, orange rind and juice, and 1/2 cup water. Bring to a boil, then simmer on low for 4 to 5 minutes until thick and pulpy. Remove from heat and stir in cinnamon. Let it cool for 10 minutes, then use a stick blender to blend until smooth.
In a large bowl, mix buckwheat, quinoa flakes, seed mix, and almonds. Add the date mixture and oil, stirring until well combined. Spread the buckwheat mixture evenly on prepared trays using the back of a spoon. Bake for 1 hour and 10 minutes, stirring every 10 minutes, until golden and dry. Remove from the oven and mix in cranberries and apricots. Allow to cool completely on trays before storing in an airtight container for up to 2 weeks.

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