Happy Holistic Thursday at LYL!
Many of you have written in to share that you are loving the recipes that Rachel our Holistic Expert Coach has shared on our blog. Well today she is here to share another one of her creations.
Date & Nut Kasha Granola
As you readers may know, I love experimenting with recipes. In particular, I have the habit of basing recipes on store bought products, which I revamp and make my own. And not to come off as too much of a braggart, but they usually turn out better than the grocery store version!
So recently I found a Kasha (not to be confused with Kashi) Granola in the organic/health food section of my local grocery which I bought, tasted, and quite enjoyed. And although it was a natural product, it still had the hint of preservatives, or at least a more plastic quality, which was most likely a result of the packaging process. Already a fan of kasha, I decided to come up with my own variety of this granola, ideally more fresh and tasty.
For those who are unfamiliar with kasha, I will give you a little background on what it is exactly. Kasha is simply toasted buckwheat groats. Not to be mislead by its name, buckwheat is naturally wheat and gluten free. Generally classified as a grain as it is most commonly prepared like a grain, either in the form of porridge or as a substitute for rice, it is in fact the seed of a fruit. Buckwheat is a great source of fibre and protein, and is high in both manganese and magnesium. It is sold either toasted or untoasted, but is also found in the form of flour. Toasted buckwheat is nuttier in its flavour than the untoasted variety, and can be consumed as is. I enjoy sprinkling it in yoghurt as it has a wonderful crunchy texture.
To play up the kasha’s nutty flavour, I chose to use pecans, coconut, dates, and warm spices like cinnamon in my own granola. It was a perfect combination, and once cooled, it made a great cereal that held up nicely in almond milk.
Date & Nut Kasha Granola
1 ½ cups Kasha
2/3 cup chopped dates
½ cup chopped pecans
½ cup shredded unsweetened coconut
¼ cup ground flax seed
¼ cup maple syrup
¼ cup raw honey
1 tbsp coconut oil
¼ cup almond butter
½ tsp vanilla extract
1) Preheat oven to 350 degrees.
2) Combine kasha, pecans, coconut and flax meal in medium bowl.
3) In a small sauce pan, heat on low the coconut oil, almond butter, honey, maple syrup and vanilla. Stir until well incorporated. Remove from heat.
4) Combine wet and dry ingredients.
5) Press granola onto a lightly greased baking sheet.
6) Bake for 16-18 minutes, turning granola once at the halfway point, so not to burn.
7) Remove from oven, and while warm, return granola to a large bowl and toss in chopped dates, lightly pressing together to form clumps.
8) Let cool, and store in an airtight container or large freezer bag.
Enjoy this granola with milk, or a milk substitute of your liking as cereal, or sprinkle on yoghurt with some fresh berries for a deliciously healthy parfait.
LYL Holistic Expert,