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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.
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Rye, Buckwheat & Blueberry Granola

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
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.