Okay, really. Who doesn’t love that chocolate-orange combination? And when it’s combined with fragrant coconut oil, toasty coconut flakes, and nutty almonds, it makes for an easy homemade cereal big on flavor and crunch. This cereal/snack/dessert/anything uses buckwheat instead of oats as its base, adding the bonus of zero gluten cross-contamination possibilities and a boost of protein and fibre.
Chocolate-Orange Buckwheat Granola
2 cups flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
1/2 cup raw almonds, coarsely chopped
1/3 cup raisins
1/4 cup large flaked coconut
1/3 cup agave nectar or maple syrup
1/4 cup nondairy milk, plus more as needed
1/4 cup dark cocoa powder
3 tablespoons virgin coconut oil
1 teaspoon orange zest
1 teaspoon vanilla extract
1/4 teaspoon fine sea or Himalayan salt
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Put the buckwheat flakes, almonds, raisins, and coconut in a large bowl. Mix well to combine.
Put the agave nectar, nondairy milk, cocoa powder, coconut oil, orange zest, vanilla extract, and salt in a small saucepan. Heat until the oil is melted, whisking to combine. Pour the mixture into the buckwheat mixture. Mix well until the buckwheat mixture is moistened and well combined, adding a dash or two of nondairy milk if needed.
Spread the mixture onto the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until it feels dry to the touch. It will be a little soft, but once it cools completely it will harden. Once cooled, store leftovers in the refrigerator or at room temperature in an airtight container.
Laurie Sadowski 