Strawberry buckwheat granola with coconut and cardamom

This granola is gluten free, if you are allergic to any trace of gluten be sure to purchase certified gluten free oats. The large flakes of dried coconut I used in this recipe are made by Go Hunza and are called “dried coconut smiles”. They are dried with the skin on and are much thicker than regular flaked coconut. Find this brand in health food stores and at Whole Foods markets. If you want a less pronounced coconut flavor, you can use rice syrup or maple syrup in place of the coconut syrup and use olive oil in place of the coconut oil.

Makes about 6 cups

1 cup raw buckwheat, soaked overnight in 2 cups water

2 cups old fashioned rolled oats

2 cups dried unsweetened flaked coconut

2 tablespoons whole golden flax seeds, optional

½ cup raw pistachios, roughly chopped

1/3 teaspoon sea salt

½ teaspoon ground cardamom

¼ cup extra virgin coconut oil, melted

¼ cup plus 2 tablespoons coconut syrup

1 tablespoon vanilla extract

½ cup dried  unsulphured strawberries, thinly sliced

¼ cup unsulphured golden raisins

Drain and rinse buckwheat and spread out over a tray to dry for at east 4 hours, or all day.

Pre-heat oven to 350 degrees Fahrenheit.

Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl combine the oats, coconut, flax, pistachios, salt, cardamom and dried buckwheat; toss to combine. Combine melted coconut oil with coconut syrup and vanilla, pour into dry mixture and stir to evenly combined. Spread over trays and bake for 10 minutes, stir and return to the oven for another 5 to 10 minutes or until golden. Remove from oven and allow to cool. Add granola to a bowl and stir in strawberries and raisins. Store granola in gars for up to 6 weeks. Serve with home made almond milk.