Granola

Granola is the ultimate versatile food. Packable, portable, and doesn't require refrigeration (although my refrigeration protocol is questionable).  I particularly like having granola for traveling, which can at times present a challenge when you have somewhat strigent eating standards.  I brought an exceptionally tasty batch of granola to Uganda with me and toted it around for two weeks knowing it would be a saving grace in the final leg of my trip. Of course when I went to open it I dropped it ALL onto a dirt floor and ants devoured it immediately. It was somewhat traumatic. Thankfully it turned out vegan gluten free cuisine is ubiquitious in Uganda, but their food pales in comparison to the crunchy delight that is homemade granola.

Most granolas are made with oats, which you can get gluten free, but can be boring after a while. I've been using raw buckwheat as my main ingredient, but you could easily swap for oats --'cause who has buckwheat groats lying around?

Granola:

1 c buckwheat groats, raw or roasted (kasha)
1 c almonds
1/2 c pumpkin seeds (pepitas)
1/4 c flaxseed, ground
1/4 c walnuts (or any nut you have)
1/4 c raisins (or any dried fruit)
1/3 c maple syrup or honey (honey sticks together better)
2 Tbsp nut butter
2 tsp cinnamon
1/2 tsp sea salt

If using roasted buckwheat, you're one step ahead of me, nice job. If not, soak the buckwheat groats for an hour (or 8), then drain and rinse.

Put 1/2 cup of the almonds into a food processor and process until pretty much obliterated. Set aside in a big bowl with the buckwheat. Put remaining 1/2 c almonds, pumpkin seeds, and walnuts in the processor and pulse a couple times until really roughly chopped.  You can also do all of this pretty efficiently with a Slap Chop, if you have one, and it makes it almost twice as fun. Mix with your buckwheat and all remaining ingredients.

Spead on a baking sheet. It might be a good idea to oil the pan or put down parchment paper, but its your kitchen and your call. I didn't. Bake for 30-40 minutes at 300F, checking midway and tossing the granola. When its toasty golden brown take it out to cool. Let it completely cool and it will stick together a bit better.