Buckwheat granola

[sonia]

I bought a bag of Bob's Red Mill buckwheat groats on impulse, and they've been sitting in the cabinet for a while. Today I looked at the back, and found this Buckwheat Granola recipe. I had enough ingredients on hand (without the nuts and seeds), and gave it a try.

Ingredients:
2 cups Gluten Free Old Fashioned Rolled Oats or Gluten Free Organic Rolled Oats
1 cup Buckwheat Groats
1 cup Sliced Almonds
1/4 cup Shelled Sunflower Seeds
1/4 cup Organic Pumpkin Seeds
2 Tbsp White Hulled Sesame Seeds
1/2 cup Coconut Flakes
1/2 cup Honey
1/2 cup Maple Syrup
1/4 cup Coconut Oil
1/2 tsp Ground Cinnamon
1/2 tsp Sea Salt
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 cup Dried Cranberries


Tools:
Baking sheet, parchment paper, small saucepan

Methods:
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl combine oats, buckwheat, nuts, seeds and coconut flakes.
- In a small saucepan combine honey, maple syrup, coconut oil, cinnamon and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla and almond extracts.
- Pour syrup mixture over the oat mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.
- Bake granola until browned and crispy, about 30-35 minutes, stirring thoroughly every 10 minutes.
- Let cool thoroughly before breaking into clumps and adding dried cranberries.


Notes:
- I had the buckwheat, quick oats, shredded coconut, dried cranberries, and sweeteners. Turned out fine.
- I didn't have almond extract, but accidentally put in an extra slosh of vanilla extract. No problem.
- It is very very sweet, like making candy. For the future, I found this recipe from Katie Morford where the proportions look a little more like what I would want.