I made this granola in honor of spring and the strawberries to come. Since it’ll be quite a while until we see the sweet red gems at the green market (on the East coast), I decided to make a granola using dried strawberries. I had forgotten how totally delicious dried strawberries are until recently, when I spotted some in a little raw food shop close to home. Organic dried strawberries without added sugar or other additives are hard to find. The chewy, sweet delicacies are truly nature’s candy or gummy bears, if you prefer. And if you’re hooked on candy, these make a perfect substitute. When seeking out dried strawberries look for unsweetened or apple juice infused (it keeps them moist). Also, make sure they are organic as strawberries are usually grown with fungicides to prevent mold. You can order the ones I used here.
I made this granola using soaked buckwheat –soaking reduces the phytic acid content, increases nutrients and digestibility. Once soaked, buckwheat is quite wet and sticky, which is why I drained it well; then spread it on a tray to dry out before tossing with the other ingredients and baking the granola. I’m sure you could skip this step and just bake it, but I wasn’t sure how the extra moisture would affect the final texture. Another alternative would be to add sprouted buckwheat after baking.
Photos by Stephen Johnson.
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 Wholefood 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.
Print recipe here.