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Rye, Buckwheat & Blueberry Granola

25th August 2020 By Louise Leave a Comment

Rye, Buckwheat & Cardamom Granola

Rye, Buckwheat & Cardamom Granola

I’m a breakfast lover.  I think it could be my favourite meal of the day. Waking from a natural fast, hungry for a healthy start. Granola, yogurt or milk with a little fruit and coffee of course, a big cup is a first class breakfast for me.

I make granola frequently because, in my house it’s not only eaten at the first meal of the day, it’s a go to snack when my family are in need of something sweet but without any refined sugars.

I vary the combination of grains. Here, as you can see I have used rye and buckwheat flakes, available from health food shops and online sellers. I’ve added almond slivers and seeds with dried blueberries.  These earthy grains work so well with the addition of cardamom.  I’ve really cut back on the natural sugars here as the blueberries obviously have natural sweetness. With Nordic flavours, is deliciously different!

If you like this recipe, you may want to try this Pumpkin, Orange & Ginger Granola

Rye, Buckwheat & Cardamom Granola 300g rye flakes 150g buckwheat flakes 75g sunflower seeds 75g pumpkin seeds 20g chia seeds 120g apple puree, made from dessert apples 60g honey a good pinch of fine sea salt 1 Tbls sunflower or coconut oil 1 scant tsp freshly ground cardamom 50g almond slivers 50g dried blueberries Preheat the oven 160Cfan. Begin by combining all the dry ingredients in a large bowl with exception of the almond slivers, add the sunflower or coconut oil. Pour the apple puree into the bowl with the honey and stir well with a large spatular to combine all the ingredients. Spread the unbaked granola onto a baking tray in a thin layer. Place in the oven and set a timer for 10 minutes. After the time has lapsed give the granola a good stir on the tray, you’ll find the edges will colour first. Set the timer for another 10 minutes and repeat three more times or until the grains are golden and toasted. (In the final 10 minutes add the almond slivers, if you add them at the beginning they become too dark) The granola won’t be crunchy while it’s warm, it’ll crispen as it cools. Store in an airtight container for up to a month.
Print Recipe

Rye, Buckwheat & Blueberry Granola

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: Scandinavian
Servings: 12 portions

Ingredients

  • 300 g rye flakes
  • 150 g buckwheat flakes
  • 75 g sunflower seeds
  • 75 g pumpkin seeds
  • 20 g chia seeds
  • 120 g apple puree made from dessert apples
  • 60 g honey
  • a good pinch of fine sea salt
  • 1 Tbls sunflower or coconut oil
  • 1 scant tsp freshly ground cardamom
  • 50 g almond slivers
  • 50 g dried blueberries

Instructions

  • Preheat the oven 160Cfan.
  • Begin by combining all the dry ingredients in a large bowl with exception of the almond slivers, add the sunflower or coconut oil. Pour the apple puree into the bowl with the honey and stir well with a large spatular to combine all the ingredients.
  • Spread the unbaked granola onto a baking tray in a thin layer. Place in the oven and set a timer for 10 minutes. After the time has lapsed give the granola a good stir on the tray, you’ll find the edges will colour first. Set the timer for another 10 minutes and repeat three more times or until the grains are golden and toasted. (In the final 10 minutes add the almond slivers, if you add them at the beginning they become too dark)
  • The granola won’t be crunchy while it’s warm, it’ll crispen as it cools. Store in an airtight container for up to a month.
Rye, Buckwheat & Cardamom Granola

Rye, Buckwheat & Cardamom Granola

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Filed Under: Baking, Breakfast, Healthy, Scandinavian Tagged With: baking, healthy, nordic flavours, scandinavian flavours, vegan, vegetarian

Previous Post: « Hazelnut & Raspberry Meringue Torte
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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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