Today’s the day! It's the final post in the holiday blognanza I put together for you with Megan from Cream + Honey! In case you missed them, you can check out our previous posts here:
Every year, I like to share an easy last-minute edible holiday gift recipe with you. This year, I’ve got this Buckwheat Granola with Tahini and Dark Chocolate. This one goes out to all the procrastinators among us (including myself) who are scrambling for a last-minute homemade gift idea. And to all you overachievers who want to spread a little extra holiday cheer! Whichever camp you fall into, you most definitely need to make this granola.
In an effort to switch things up this year, I dialed back the oats in my go-to granola formula and decided to throw in a generous amount of lightly toasted buckwheat groats. This turned out to be a pretty good move on my part (thank you Alison Roman for the inspiration) because the buckwheat lent an earthy complexity to this granola and made it extra crunchy and sog-proof.
I hate getting hungry halfway through my morning, so to make this more filling, I added protein-packed quinoa to the mix. I’ve got hazelnuts in there too because, duh, I AM OBSESSED WITH HAZELNUTS. (I might lay off the hazelnuts in the new year. Can’t make any promises though…).
Lastly, I’ll admit that the super sexy tahini + dark chocolate combo could be considered showboating (mostly by people who eat bran flakes for breakfast). In my defense, however, it elevates this way beyond your basic bulk-bin affair and turns it into the sort of granola your brunch guests will ooh! and ah! about and your children will fight over. (Don’t blame me, blame the chocolate.)
This takes about 15 minutes of active time plus 50 minutes in the oven, which gives you just enough time to whip up a batch of Megan’s Amaro Sprtiz Punch and kick the holiday weekend off in boozy style!
I myself will most likely be subsisting on handfuls of this granola over the next 48 hours as I attempt to distribute the last of my holiday baked goods, prep the house for our AirBnB guests (so nerve racking!) and pack my bags for Paris.
I’m not sure if I’ll have time to post before the new year, so I’ll take this opportunity to tell you how immensely grateful I am to all of you who joined my workshops, followed my adventures on Instagram and stopped by to read this blog. Thank you, thank you, THANK YOU! Your kindness and support over the past year mean so much to me.
I wish you a beautiful, restful and delicious holiday and I can’t wait to see you in 2018!
Toasted Buckwheat Granola with Tahini and Dark Chocolate
- ¼ cup sugar
- ½ vanilla bean
- 2 cups raw buckwheat groats
- 3 cups rolled oats (not instant)
- 1 cup raw hulled sesame seeds
- 1 cup raw hazelnuts, roughly chopped
- ½ cup uncooked quinoa
- 1 teaspoon ground cardamom
- 1 teaspoon coarse salt
- ¼ cup avocado oil, refined coconut oil (or other neutral-tasting oil)
- ¼ cup extra-virgin olive oil
- 2 tablespoons maple syrup
- ¼ cup rice bran syrup or agave
- 6 tablespoons tahini
- 1 cup (4 oz) shaved dark chocolate (I used Callebaut 60%)
*Note: There are two kinds of buckwheat groats--raw (or lightly toasted) and darkly toasted (also known as kasha). For this recipe you want raw or lightly toasted buckwheat groats since they're going in the oven for quite a while. These will be green or light brown and shouldn't have much of a scent to them. It's pretty easy to distinguish from kasha which is dark brown or reddish brown and has a nutty, toasted smell to it. If you can't find raw buckwheat groats where you live, feel free to substitute more oats or a mix of other dry ingredients like flax seeds, raw sunflower seeds, spelt flakes, etc.
Preheat your oven to 300° F.
Place the sugar in a small bowl. Using a paring knife, split the vanilla bean lengthwise and use the sharp edge of the knife to scrape the seeds from the pod. Add the seeds to the sugar and use your fingers to rub the vanilla into the sugar, breaking up any clumps. Place the buckwheat, oats, sesame seeds, hazelnuts, quinoa, cardamom and salt in a large bowl. Add the vanilla sugar and stir to combine thoroughly.
Combine the oils, syrups and tahini in a medium bowl and whisk well to combine. Pour the wet ingredients over the dry ingredients and stir until all the dry ingredients are completely coated.
Divide the granola between two parchment-lined sheet pans. Spread the granola out and place the pans in the oven. Bake for 50-60 minutes, rotating the pans and stirring the granola every 15 minutes or so. You want to remove the granola from the oven when it's golden brown. Don't worry if it's not completely dry; it will crisp up as it sits. Place the sheet pans on wire racks to cool. When the granola is completely cool, stir in the shaved chocolate.
Transfer the granola to an airtight container (I like a big mason jar) and store in a cool dry place. Tightly covered, the granola will keep for several weeks.