Kaleola

Kaleola

By
From
The Yoga Kitchen
Serves
6
Photographer
Lisa Cohen

Buckwheat is a flowering plant that enriches the earth through its cultivation. It’s commonly grown where the earth needs to rest and rejuvenate. In the human body it reduces toxic acidic waste and balances the pH level by being alkaline. I use buckwheat in the kitchen when I know I need a lot of energy that day. Since it is a complete protein and has the longest transit time in the gut, buckwheat is both filling and blood sugar stabilising.

Great as a snack, breakfast served with yoghurt or crumbled over a savoury salad this crunchy granola has a reach far beyond the breakfast table.

Ingredients

Quantity Ingredient
500g kale
200g buckwheat groats
125g coconut flakes
150g gluten-free rolled oats
100g sunflower seeds
100g flaxseeds
2 tablespoons sesame seeds
120g cranberries
300g raw honey
2 tablespoons vanilla extract
50ml olive oil

Method

  1. Preheat the oven to 170°C. Line 2 or 3 baking trays (baking sheets) with baking paper (parchment paper). Place the kale including the stalks into a food processor and blend until it resembles small crumbs.
  2. Combine the dry ingredients, including the cranberries in a large mixing bowl. Place the honey, vanilla and oil into a saucepan over a low heat until the mixture is runny, which will help to evenly distribute it through the dry ingredients. Remove from the heat.
  3. Pour the warm honey mixture over the dry ingredients and stir thoroughly to combine, then add the kale and coat all the ingredients together. Transfer the granola to the prepared baking trays. It’s important not too overcrowd the baking trays. They should only have a 2cm thin layer of granola. Bake for 35 minutes or so, until the granola is deep golden brown.
  4. Remove from the oven and allow to cool completely on the baking trays. The granola should be completely dry and not sticky. If it is sticky the granola should be cooked at the same temperature for another 10 minutes, but be careful not to let it burn. (The key to this granola keeping its characteristic clumps is to not touch or move the granola at any stage of its baking or cooling process.)
  5. Once cooled, the granola can be stored in an airtight container. Break up the granola with your fingers as needed.
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