Sweet buckwheat granola with parsnip
I always have a batch of granola at home, I think it’s the perfect topping on yoghurt, smoothies and porridge - but also just as a snack! My granolas look different pretty much every time I make them as I tend to use what I find in my pantry at the specific time - both when it comes to flavouring, sweetening (if any) and the main ingredients in general!
This time I experimented and used parsnip as my sweetening (together with a couple of dates) - gives a really delicious flavour - try it for yourself!
Sweet buckwheat granola with parsnip
Yields about 1 liter
Ingredients
2 dl / 0.8 cups buckwheat groats (soaked over night or for at least 8 hours)
2 dl / 0.8 cups water
2 Tbsp cold pressed rapeseed oil
2-4 fresh dates (depending on how sweet you want it), pitted
1 tsp ground turmeric
1/2 tsp ground cardamom
2 dl / 0.8 cups steel cut oats *
4 dl / 1.6 cups mixed nuts/seeds of your choice
3 Tbsp chia seeds
2 parsnips
Add ins
2 dl / 0.8 cups mixed dried fruits/berries
1 dl / 0.4 cups coconut flakes
How to
Rinse the buckwheat thoroughly
Mix water, oil, dates and spices until smooth using a blender or an immersion blender. Chop the nuts is using any. Scrub the parsnips and finely grate them.
Pre heat the oven to 150°C fan / 300°F fan (if you don’t have a fan oven you can roast one tray at a time).
Mix all the ingredients in a big bowl using your hands, making sure it all gets covered in the date paste. Spread out on 2 baking trays. Roast in the oven until dry and crisp. Stir every now and then. Let cool and then add the dried fruits/berries + coconut.
Store in a glass jar with a lid. Stays well for weeks!
*In Swedish steel cut oats are “krossad havre”. If you cannot find steel cut oats/krossad havre you can use rolled oats/havregryn instead.
Recipe was first published in The Gothenburg-Post/Två dagar