I prefer variations on a porridge theme for breakfast in winter. But as variety is so important, I like to have a jar of this delicious granola on hand. This batch is a crunchy mix of buckwheat, quinoa flakes, nuts and seeds, sweetened with pureed dates and enriched with some tahini. As with all my recipes, most of the ingredients can be swapped for tastes you might prefer or half-packets of things you wish to use up.
buckwheat & quinoa granola
300g buckwheat, raw
150g quinoa flakes
150g nuts (I used a mix of walnuts and brazil nuts)
25g olive oil
25g tahini (or a mild nut butter)
pinch each of salt and cinnamon
Mix the buckwheat, quinoa, seeds and nuts together. Add the salt and cinnamon. Process the dates, water, olive oil and tahini until smooth. Add 1/3 of the dry mix to the processor and pulse a couple of times until roughly incorporated. Empty the date mix from the processor onto the remaining dry mix and stir until entirely mixed through. Distribute over 2 baking trays and bake in a 150’C oven for 30-40 minutes until golden and toasted. Allow to cool completely.
Kitchen tips: we like this granola with yoghurt and fruit and it is sweet enough for us. If you have a sweeter tooth, you could always add a dash of honey or maple syrup to the date puree.
After years of cooking in restaurants and crafting dishes of increasing complexity, I truly get the most pleasure now from recipes as simple as this crumble. A crumble is everything that is good about winter – warm, ripe fruit, a nutty crumble topping and the contrast of cold cream or ice cream.
This crumble celebrates the natural sweetness of pears and the spiced topping is a mix of whatever nuts you may have in the cupboard. We had this for dessert a couple of nights ago and I have eaten it for breakfast since with some gorgeous Clevedon Valley buffalo milk yoghurt.
nutty pear crumble
4-5 sweet, ripe pears, cored, diced (I used Buerre Bosc pears)
splash white wine
1 tsp vanilla extract
40g butter, unsalted, room temperature
2 tb (40ml) rice malt syrup or maple syrup
1/4c almond meal
1/4c oats (traditional or quick) or quinoa flakes
1/4c coconut flour
1/2c nuts (I used half pistachio, half pine nuts)
1/4c pumpkin or sunflowers seeds
1/4tsp ground cinnamon
1/2 lemon, zest of
Place the diced pears in a saucepan and add a splash of wine and the vanilla. Cover with a lid and cook over medium heat until the wine starts to simmer. Remove the lid and continue cooking until wine has almost evaporated and the pears have softened. This should take only minutes. Pour into a baking dish. Cool to room temperature.
For the topping, place all the ingredients into a food processor and pulse until the mix comes together but some of the nuts and seeds are still in large pieces. Sprinkle the crumble evenly all over the pears and bake at 175’C for 20-25 mins until the topping is golden brown. Delicious served with good yoghurt, cream or ice cream. Serves 6.
Note: If you can’t find coconut flour, simply process some dried coconut until a fine powder. This recipe could also be made with apples but you may need to sweeten them if they are more tart than sweet. The topping is gluten free if using certified gluten free oats or quinoa flakes and would make lovely biscuits, I think.