Tahini and Date Buckwheat Granola
Translated from Italian, the language of the reel.
Alessia Fantini 🧝🏻♀️ cucina selvatica e fermentata ✨ cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Alessia on SeeMeCook
A crunchy, gluten-free granola naturally sweetened with dates and apples, featuring the nutty depth of tahini and buckwheat groats.
- Time
- 55 minutes
- Equipment
- Oven and blender
- Good for
- Breakfast or snacks
- Contains
- Gluten, tree nuts, and sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Ingredienti secchi
Ingredienti da frullare
- 90 g
- 365 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.95 kg before cooking, which is about 160 g per serving.
Steps
Preheat the oven to 140°C (275 °F) (285°F (140 °C)).
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.
In a blender, combine the 370g dates, 120g tahini, 100ml coconut oil, 2 apples (cored), and a pinch of salt.
Blend the mixture until it forms a smooth, uniform cream.
Pour the blended cream into the bowl with the dry ingredients and stir thoroughly until everything is evenly coated.
Transfer the mixture onto a baking sheet lined with parchment paper or a silicone mat. Flatten it out into an even layer.
Bake for 40 minutes, stirring halfway through the cooking time to ensure the granola browns evenly.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 593
- Protein
- 14 g
- Carbs
- 76 g
- Fat
- 30 g
- Fiber
- 12 g
Where the calories come from
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