Because of the beautiful warm weather I’ve been experiencing for the last few months in Queensland, I’ve been having a smoothie or smoothie bowl almost every morning. I love changing up my smoothie bowls by blending together different fruits and vegetables, using different liquids (such as coconut water and nut milks), adding different flavours (such as cinnamon, vanilla or even coriander) and changing up my toppings game. Sometimes I top my bowl with activated buckwheat and chia seeds; sometimes with rawnola; and sometimes with some nut butter and fresh fruit.
But this week I was craving some CRUNCHY granola on top of my bowl and thought it would be much funner (and tastier) to make my own than buy a (usually expensive) store-bought version. This way, I could ensure the granola was vegan, free of added sugars and oils, and zero waste. With my mission in mind, I grabbed my jars and headed to a local bulk foods store to stock up on ingredients.
This recipe is truly wild due to the zesty tang of the Inca berries and sweet taste of the goji berries – also packed with antioxidants. The crunch is delivered by the activated buckwheat, shredded coconut and sunflower/sesame seeds. For a serving of omega 3’s and 6’s, hemp seeds and chia seeds are a nutritional powerhouse. Unhulled tahini then acts as the binder and is a great source of calcium. Extra flavour comes from the natural vanilla and cinnamon. Roasty toasty in the oven and you have yourself a wildly tasty and crunchy granola!
Wild Crunch-ola Granola
- 2 cups activated buckwheat
- 1 cup coconut (shredded or dessicated, depending on desired consistency)
- 1/2 cup goji berries
- 1/2 cup Inca berries
- 1/2 cup hemp seeds
- 1/2 cup chia seeds
- 1/3 cup sunflower or sesame seeds
- 1 tbsp Ceylon cinnamon
- 1 tbsp natural vanilla extract
- 3 tbsp unhulled tahini (add a splash of water to make texture more runny)
- Preheat the oven to 180 degrees celsius, fan-forced.
- In a large bowl, combine dry ingredients.
- Add a splash of water to the tahini and mix thoroughly to blend together.
- Pour the tahini over the dry ingredients and stir thoroughly to combine.
- Line an oven tray with baking paper and spread granola onto the tray. Bake for 10 mins, then use a wooden spoon to stir the granola and cook for a further 10 mins.
- Allow granola to cool, then store in a glass jar in the fridge for adding to smoothie bowls, fresh fruit and coconut yoghurt, overnight oats or whatever else you fancy!