Imported from Instagram
Tahini and Date Buckwheat Granola
A crunchy, gluten-free granola naturally sweetened with dates and apples, featuring the nutty depth of tahini and buckwheat groats.
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Ingredients
- 500 g buckwheat groats (buckwheat groats)
- 200 g oat flakes (oat flakes; choose gluten-free if necessary)
- 200 g mixed nuts (mixed nuts of choice)
- 100 g shredded coconut (shredded coconut)
- 370 g dates (pitted dates)
- 120 g tahini (sesame paste)
- 100 ml coconut oil (coconut oil)
- 2 apples (apples)
- salt (a pinch)
Steps
- 1
Preheat the oven to 140°C (285°F).
- 2
In a large mixing bowl, combine the dry ingredients: 500g buckwheat groats, 200g oat flakes, 200g mixed nuts, and 100g shredded coconut. Mix well to distribute.
- 3
In a blender, combine the 370g dates, 120g tahini, 100ml coconut oil, 2 apples (cored), and a pinch of salt.
- 4
Blend the mixture until it forms a smooth, uniform cream.
- 5
Pour the blended cream into the bowl with the dry ingredients and stir thoroughly until everything is evenly coated.
- 6
Transfer the mixture onto a baking sheet lined with parchment paper or a silicone mat. Flatten it out into an even layer.
- 7
Bake for 40 minutes, stirring halfway through the cooking time to ensure the granola browns evenly.
- 8
Remove from the oven and allow the granola to cool completely on the tray to achieve maximum crunch.
Notes
Store in a sealed glass jar for up to two weeks. Excellent served over soy yogurt with fresh fruit.
Nutrition per serving
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