Hello from Singapore!
Before we left home to start our adventure I cooked up a couple recipes for you to enjoy while we are traveling… and it was the perfect way to get through my kilos of buckwheat and superfoods that I had collected over the years
On the weeks before our departure we were looking for quick and easy recipes that we could snack on or pack with a little yoghurt and fruit to nibble on as we were moving to and from – gathering visas, international passports and gastrostop đ so naturally I went on a granola frenzy! a delicious delicious frenzy! I decided to twist things up a little bit and create something that tantalizes the tastebuds and indulges the senses.
This Recipe is Gluten free, Dairy free, Grain free, Paleo, Vegan, Refined sugar free and a healthy bite of indulgence!  Â
I N G R E D I E N T SÂ
1 cup of buckwheat groats
1 cup of chipped coconut
1/2 cup cashews, almonds or hazelnuts
2 – 4 tablespoons goji berries
1 tablespoon sesame seeds
1/2 tablespoon linseeds (optional)
2 tablespoons of raw cacao powder
2 tablespoon rice malt syrup
1 tablespoon melted coconut oil
M E T H O DÂ
1. In a medium sized mixing bowl, add all the dry ingredients and mix well to combine.
2. Add the melted coconut oil and rice malt syrup and mix well until all coated – if needed you can add a splash of water here to help coat the ingredients.
3. Evenly place the granola on a lined baking tray in the oven in 140 Degrees Celsius for 30 minutes until cooked through – note: the chocolate can disguise when the granola is cooked – best to feel the granola for when it is crunchy.
Serve with fresh yoghurt, nut milk and wild berries