DATE & BUCKWHEAT GRANOLA WITH PECANS & SEEDS

Date & buckwheat granola with pecans & seeds image

This all-natural granola is sweetened with date purée to make crunchy clusters of nutrient-rich oats, grains seeds and nuts

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 12

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Ingredients

85g buckwheat
4 medjool dates , stoned
1 tsp ground cinnamon
100g traditional oats
2 tsp rapeseed oil
25g sunflower seeds
25g pumpkin seeds
25g flaked almonds
50g pecan nuts, roughly broken into halves
50g sultanas (without added oil)
2 x 150ml pots low-fat bio natural yogurt
2 ripe nectarines or peaches, stoned and sliced

Steps:

Soak the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat. Put the dates in a pan with 300ml water and the cinnamon, and blitz with a stick blender until completely smooth. Add the buckwheat, bring to the boil and cook, uncovered, for 5 mins until pulpy. Meanwhile, heat oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment.
Stir the oats and oil into the date and buckwheat mixture, then spoon small clusters of the mixture onto the baking trays. Bake for 15 mins, then carefully scrape the clusters from the parchment if they have stuck and turn before spreading out again. Return to the oven for another 15 mins, turning frequently, until firm and golden.
When the mix is dry enough, tip into a bowl, mix in the seeds and nuts with the sultanas and toss well. When cool, serve each person a generous handful with yogurt and fruit, and pack the excess into an airtight container. Will keep for a week. On other days you can vary the fruit or serve with milk or a dairy-free alternative instead of the yogurt.

Nutrition Facts : Calories 387 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium