Maple Buckwheat Granola with Whipped Cream and Fresh Berries

This skillet granola recipe is done in a fraction of the time of the oven methods, and with the whipped cream and seasonal fresh berries, it makes for a simple dessert or breakfast. The granola freezes well, too.The whipped cream comes from my book, The Allergy-Free Cook Bakes Cakes and Cookies.

buckwheat granola whipped cream strawberries

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

For the granola:
3 tablespoons pure maple syrup
1 tablespoon coconut oil
1 cup flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
6 tablespoons raw pumpkin seeds
2 tablespoons hemp seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt

For the whipped cream:
1 (14oz) can full-fat coconut milk, refrigerated at least 24 hours
2 tablespoons icing sugar, sifted
1 teaspoon vanilla extract

For serving:
Fresh blueberries, blackberries, raspberries, strawberries

To make the granola, put the maple syrup and coconut oil in a heavy skillet over medium heat. Stir until the mixture just begins to bubble. Add the buckwheat flakes, pumpkin seeds, hemp seeds, cinnamon, and salt. Mix well to completely coat with the syrup mixture. Cook over medium heat, stirring often, for about 5 minutes, until the ingredients are well mixed, fragrant, and golden in color. Remove from heat, and set aside to cool.

To make the whipped cream, put a metal stand mixer bowl or large metal bowl and wire beaters in the freezer for 20 minutes. Remove the items once they are thoroughly chilled, and take the coconut milk can out of the refrigerator, careful not to shake it. Open the can and spoon out the hardened coconut cream at the top of the can. Put the coconut cream, icing sugar, and vanilla extract in the metal bowl. Using the stand mixer or a hand mixer, beat on high until creamy and fluffy, about 5 minutes. Use right away to assemble the dessert, or refrigerate until needed.

When ready to serve, later the berries, whipped cream, and granola in individual bowls. Serve immediately.

Pineapple, Pecan, and Coconut Crisp

This raw recipe features nuts and dates as the primary components, added to fresh pineapple, and a quick no-bake process that makes dessert easily doable on hot summer days.

pineapple crisp full

Pineapple, Pecan, and Coconut Crisp

For the filling:
1 large ripe pineapple, peeled and chopped into bite-sized pieces
2 tablespoons freshly squeezed lemon juice
1/2 cup (125 g) tender honey dates, soaked 15 minutes in warm water (reserve 3 tablespoons soaking water)
1/4 teaspoon ground cinnamon
1 1/2 tablespoons ground flaxseed

For the topping:
3 cups pecans
1/2 cup unsweetened finely shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup raisins
3/4 cup (185 g) chopped dates

Toss half the pineapple with the lemon juice and set aside. Put the other half of pineapple, dates, cinnamon, ground flaxseeds and reserved soaking water in a food processor. Process until smooth. Pour into a bowl and give the food processor a quick rinse and wipe.

Put the pecans, coconut, cinnamon, and salt in the food processor. Pulse until the mixture is in small pieces. Add raisins and dates and continue to pulse until the mixture resembles coarse crumbs and starts to stick together. Don’t over process.

To assemble the crisp, press a few small scoops of the crumble into the bottom of an 8-inch  square glass baking dish. Spread the pineapple evenly on top of it. Sprinkle with remaining crumble topping. Serve cold or at room temperature. Covered with plastic wrap in the refrigerator, it will keep for three to four days.

pineapple crisp served