Toasted buckwheat has a nutty, almond-like texture that lends itself beautifully to granola. This recipe uses only a small amount of maple syrup for sweetener, so we tossed in some dried apricots for an additional hint of natural sweetness.
2 cups buckwheat
2 cups rolled oats
½ cup unsweetened shredded coconut
½ cup sliced almonds
½ cup sunflower seeds
1/3 cup maple syrup
2 tablespoons olive oil
½ teaspoon salt
1 cup chopped dried apricots
An Oldways recipe, courtesy of Kelly Toups
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