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Rye, Buckwheat & Blueberry Granola

25th August 2020 by Louise
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 minutes mins
Cook Time30 minutes mins
Total Time1 hour 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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Category: Autumn, Baking, Breakfast, Healthy, Nordic, Spring, Summer, WinterTag: baking, healthy, nordic flavours, scandinavian flavours, vegan, vegetarian
Previous Post:Hazelnut & Raspberry Meringue Torte
Next Post:Beetroot Carpaccio, Pickled Blackberries, Halloumi & GranolaBeetroot Carpaccio, Pickled Blackberries, Halloumi & Granola

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SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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Here’s what I did…
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Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

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1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

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1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
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1 tsp cream cheese, full-fat

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