fig, date and cinnamon granola

  • 1 cup (200g) raw buckwheat
  • 1 cup (250ml) boiling water
  • ¼ cup (50g) white chia seeds, plus extra to serve
  • ¼ cup (40g) sesame seeds
  • ¼ cup (45g) golden linseeds (flaxseeds)
  • ½ cup (50g) LSA+
  • ½ cup (80g) sunflower seeds
  • ¼ cup (60ml) maple syrup, plus extra to serve
  • 1 teaspoon ground cinnamon
  • 2 tablespoons extra virgin olive oil 
  • 1 cup (200g) dried figs, quartered
  • 10 fresh dates (200g), pitted and chopped
  • fresh figs, natural Greek-style (thick) yoghurt and almond milk, to serve
  1. Place the buckwheat and water in a medium bowl and set aside for 30 minutes to soak.
  2. Preheat oven to 150°C (300°F). Drain the buckwheat and place in a large bowl. Add the chia seeds, sesame seeds, linseeds, LSA, sunflower seeds, maple syrup, cinnamon and oil, and mix to combine. 
  3. Spread the granola over 2 large baking trays lined with non-stick baking paper and cook, stirring occasionally, for 30 minutes. Add the dried fig and date and cook for a further 20 minutes or until golden. Set aside to cool slightly. Serve with fresh figs, yoghurt, almond milk, extra chia seeds and extra maple syrup. Serves 4

TIPS + TRICKS
+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.

+ This will keep in an airtight container for up to one month.

Photography: William Meppem

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