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Buckwheat and seed granola with berries

An oat-free, nut-free granola that is crunchy and lightly sweetened.

  • 30 min
  • 1 serving
  • Vegan
  • International cuisine
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Buckwheat and seed granola with berries

Per serving

Calories
409 kcal
Protein
11.3 g
Carbohydrates
63 g
Fat
15.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Buckwheat35 g
  • Pumpkin seeds10 g
  • Sunflower seeds8 g
  • Desiccated coconut5 g
  • Maple syrup1 teaspoon
  • Rice milk150 ml
  • Blueberries60 g
  • Raspberries60 g

In season: June – September

Method

  1. Heat the oven to 170 °C (conventional) and line a baking tray with baking paper.
  2. Rinse the buckwheat briefly and dry it well with a tea towel; in a bowl mix it with the pumpkin seeds, sunflower seeds, desiccated coconut and maple syrup until everything is glossy and well coated.
  3. Spread the mixture thinly on the tray and bake for 15–18 minutes, stirring halfway, until golden and toasty-smelling; watch the coconut, which browns quickly.
  4. Leave the granola to cool on the tray without touching it: it crisps up and forms clusters as it cools.
  5. Meanwhile rinse the blueberries and raspberries and pat them dry gently; serve the granola with cold rice drink and the berries.

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