150 g whole buckwheat soaked over night, rinse the buckwheat after soaking and dry on kitchen paper to absorb the excess water.
6 big apples
1 tsp vanilla powder/vanilla extract
1-2 tbsp water
2 tsp. cardamom
4 tsp. cinnamon
300 g roughly chopped almonds
50g coconut flakes
150 g pumpkin seeds
100 g flax seeds
150 g sunflower seeds
3 – 4 tbsp chia seeds
Peel and cut into small pieces and add a little bit of water in the bottom of the pot and cook with vanilla extract/powder for 25 min and blend the apple sauce.
Mix all ingredients together and pour it on to a sheet of baking paper and in the oven at 160º Celsius for 60-75 min. and stir it once in a while with a wooden spoon so the granola get cooked evenly. When it’s cooked it might come out in bigger chunks, if you want smaller pieces crumble it with your hands.
Keep it in a closed container up to 4 weeks.
Perfect for Skyr/greek yogurt or Coco Start with some pomegranate seeds or berries