Cranberry Coconut Buckwheat Granola
175g of oats
40g of buckwheat
30g of flaked almonds
20g of sunflower seeds
Pinch of salt
2 tablespoons of desiccated coconut
3 tablespoons of coconut oil
3 tablespoons of maple syrup
1 very ripe banana
Pre-heat the oven to 180 degrees (fan).
Mix the oats, buckwheat, almonds, sunflower seeds, salt and cranberry powder in a mixing bowl.
Melt the coconut oil and maple syrup over a gentle heat. Mash the banana and then stir this into the coconut oil/maple mix, then combine this with the oats etc.
Line a baking tray with greaseproof paper and evenly spread the granola mix on top. Bake for 12 minutes, stirring every 4 minutes or so to make sure it cooks evenly. Sprinkle the desiccated coconut over the granola and cook for a final 3 minutes, then allow to cool completely before storing.
Serve with coconut yoghurt, your favourite fresh fruit, another sprinkle of berry powder and a squeeze of raw honey.