Crispy buckwheat granola
If you want to have shiny hair and nails resistant to breakage, you should more often Buckwheat on the table, because the smart pseudocereal is rich in silicic acid. Pumpkin seeds make the skin glow and tighten the connective tissue. The vitamin E from the minis also has an antioxidant and anti-inflammatory effect.
As a fruity contrast, fresh berries or finely chopped apples go well with the crunchy buckwheat granola and also bring a lot of vital substances.
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 ½ ozs Buckwheat
- 2 ½ ozs almonds
- 2 ½ ozs Pumpkin seed
- 2 Tbsps Chia seeds
- 3 Tbsps sesame
- 2 Tbsps Coconut oil
- 4 Tbsps Agave syrup
- ½ tsp cinnamon
- 2 ¼ ozs dried Cranberry (4 Tablespoons)
- 18 ozs Almond milk
Preparation steps
Mix buckwheat, almonds, pumpkin seeds, chia seeds and sesame seeds in a bowl.
Heat coconut oil, agave syrup and cinnamon in a small saucepan. Pour the mixture over the buckwheat, nuts and seeds, mix everything well, place on a baking tray lined with baking paper and bake in a preheated oven at 180 °C / 350 °F for approx. 30 minutes until crispy.
Meanwhile, cut cranberries in half lengthwise.
Remove buckwheat granola from oven and let cool for 5 minutes. Then place in cereal bowls with cranberries and top with almond drink.