https://www.lifestylefood.com.au/recipes/24525/buckwheat-and-ginger-bread-granola-with-cherry-coyo-milk

LifestyleFOOD.com.au

The perfect breakfast recipe to nourish and energise the body.

Ingredients

  • Granola

  • 60 g buckwheat

  • 2 heaped tsp maple syrup

  • ½ tsp ginger, dried, ground

  • ¼ tsp cinnamon

  • Pinch of salt

  • 35 g puffed buckwheat

  • 35 g coconut chips – not toasted

  • 50 g flaked almonds – toasted

  • 20 g sour cherries – chopped

  • 20 g glace ginger

  • Cherry Coyo Milk

  • 100 ml coconut milk

  • 100 g Coyo

  • 200 ml filtered water

  • 100 g frozen cherries

Method

  • 1.

    Pre-heat the oven to 150 degrees celsius.

  • 2.

    Combine the buckwheat, half the maple syrup, spices and salt. Lay out on a baking tray lined with baking paper. Toast in the oven 10 minutes.

  • 3.

    Combine the puffed buckwheat & remaining maple syrup. Increase the heat of the oven to 160 degrees celsius. Add the puffed buckwheat to the baking tray and continue to toast in the oven for a further 5 minutes.

  • 4.

    Remove the toasted buckwheat mix from the oven and allow it to cool.

  • 5.

    While it’s cooling, puree the Coyo, coconut milk, cherries & water.

  • 6.

    Combine toasted buckwheat with coconut chips, nuts & chopped fruit. Serve with the cherry Coyo milk.

  • Note:

  • 1.

    Gluten and dairy free recipe.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 264kj
  • Fat Total 15g
  • Saturated Fat 7g
  • Protein 7g
  • Carbohydrate 30g
  • Sugar 6g
  • Sodium 80mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Recipe provided by Eat Fit Food

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