Cacao Coconut Cluster Granola

This recipe is too good for words, so I thought I would let the pictures do the talking this time.

Cacao Coconut Cluster Granola (Makes about 2 1/2 cups of granola)

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Ingredients:

• 2 tbsp toasted unsweetened shredded coconut
• 1/4 cup toasted unsweetened coconut flakes
• 2 1/4 cups rolled oats
• 1/4 cup raw buckwheat groats
• 3 tbsp millet
• 1/4 tsp of cinnamon
• 1-2 tsp cocoa powder
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup raw cacao nibs

Directions:

1. Preheat oven to 300*F. Place the shredded coconut + coconut flakes on a baking sheet lined with parchement paper and toast in the oven for 8 minutes, stirring halfway through. Watch carefully that the coconut doesn't burn. Let cool and transfer to a bowl for later. Keep the parchement on the baking sheet.
2. In a large bowl, mix together the rolled oats, raw buckwheat groats, millet, cinnamon, cocoa powder, and sea salt.
3. To the dry ingredients add the vanilla, maple syrup and coconut oil and stir until all the ingredients are well coated
4. Transfer the mixture to a the baking seet and spread into a thin even layer. Bake for 25-30 minutes stirring every 10 minutes to ensure even browning. Remove from oven and stir in toasted coconut and cacao nibs.
5. Store in an air-tight container at room temperature.

Soft Buckwheat Granola Bars

It's time for a recipe using buckwheat. If you missed last weeks post on buckwheat, you can check it out here: Great Grains: Buckwheat

There are tons of great granola recipes out there that use buckwheat. And why not? It makes a crunchy delicious addition and it's healthy. Granola was definitely on my mind, but I thought it would be fun to try something a little different and create a recipe for a good soft, chewy granola bar instead. I'm not very fond of certain store bought bars that are so called 'healthy' when they have something like a bucket of sugar in them. Yik!

These buckwheat granola bars are thick and soft, unlike some bars that are hard and hurt your teeth to chew. I much prefer soft bars that are fabulously dense. Think larabars + Cliff Bars. They are sweetened with local Dickey Bee honey and juicy raisins. The addition of buckwheat groats add a nice little crunch to the texture too.

The nice thing about this recipe is that the ingredients are flexible. For example, you can substitute maple syrup for honey if you wish. If you don't like peanut butter *gasp* you can use any nut butter you like, including sun butter. If you're sensitive to gluten and wheat be sure to use certified gluten free oats.

Who doesn't love a good pick me up snack in the middle of the day. Something to get you from lunch to dinner. These will surely keep you energized. They're the perfect grab-and-go snack.

Soft Buckwheat Granola Bars{Gluten Free & Vegetarian}

(makes 9 - 2" x 2" squares)

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Ingredients:

• 1 1/3 cup rolled oats
• 2/3 cup buckwheat flour (ground from raw buckwheat groats. Not kasha.)
• 1 1/2 tsp ground cinnamon
• 1/4 cup honey
• 1/2 cup raisins
• 1/2 cup + 1 tbsp natural peanut butter (135 grams)
• 2 tbsp coconut butter
• 2 tbsp water

Directions:

1. Preheat oven to 350*F. Line an 8" x 8" baking pan with parchment paper. Allow the parchment to drape over either side of the pan for easy lifting.
2. First, use a food processor (or coffee grinder) to grind the raw buckwheat groats into flour.
3. In a large mixing bowl, stir together all dry ingredients excluding the raisins.
4. Warm the honey, peanut butter, and coconut butter in a small saucepan on medium heat, stirring until smooth and melty. Remove from heat. Stir into the dry ingredients and mix well.
5. Stir in raisins.
6. Press firmly into prepared pan.
7. Bake for 10 minutes. Remove from oven and let cool the bars cool in the pan for 10 minutes. Then place the pan in the fridge to let them set and finish cooling.
8. Cut into bars. Store them at room temperature in an airtight container or wrap individually for grab-and-go convenience.

Related Buckwheat recipes:

Choc-a-lot Chip Cookies

What's your favourite type of granola bar? Soft or hard?