The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Buckwheat Granola

Ingredients

2 cups buckwheat groats

1 cup puffed rice


1 cup chopped pecans

½ cup pine nuts


½ cup sesame seeds


½ cup honey


¼ cup coconut oil


1 teaspoon vanilla extract

1 teaspoon kosher salt

June’s All Day serves this granola over greek yogurt with poached prunes, currants, chopped pears, a drizzle of honey, and orange zest.

Directions

  1. Preheat oven to 350 degrees. In a large bowl, combine buckwheat, puffed rice, pecans, pine nuts, and sesame seeds. Mix thoroughly.
  2. In a pot over medium heat, combine honey, coconut oil, vanilla, and salt. Cook until mixture begins to bubble. Carefully pour over buck- wheat mixture and stir thoroughly to coat. Spread into an even layer on a greased baking sheet and bake for 20 minutes, stirring halfway through. Allow to cool to room temperature and store in an airtight container.
From June's All the Way.
Print Recipe