So here it is mid October, and where’s the apple post? Apples rule my life in the fall. They beg to be picked. Their fermented scent spikes the air when I step outside. They pile up on the ground until they are weaponized by the lawnmower. I can’t pick them, eat them or cook them up fast enough. So I was feeling badly about not doing an apple post…until I realized we did a pretty complete one last year. In case you missed it, here it is. It’s got you covered on apple scones, pie, soup, cake, sangria, sauce and a few more apple inspired extravaganzas.
That frees us up for something different, even weird, on this Columbus Day. It involves buckwheat groats, which sound sufficiently scary. I’ve always loved their rustic, earthy taste, even though I never really knew what to do with them. Now I know!
I fully admit that I have weird food tastes (my sister even advised I seek medical advice on the particular quirk at one point), so before posting this granola I tried it on many people. Even those with mainstream tastes either loved it right away or quickly warmed up to its sneaky, crunchy addictiveness. It’s good, it’s good for you, it’s super easy, it’s different and it’s indestructible. All that makes it wayyyyy Bring It worthy.
And here’s the October bonus: you can substitute applesauce for the mashed banana. So you get to try something new while staying seasonal and plugging away on that apple stash.
Very slightly adapted from Food52
Makes about 4 cups
- 2 cups raw buckwheat groats
- 1 1/2 cups mixed seeds and nuts (I use sunflower seeds and either almonds or pecans, roughly chopped)
- 1 cup unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ tsp salt
- 1 ripe banana, or ½ cup applesauce
- 2 tablespoons olive oil (or coconut oil or almond butter)
- 2 tablespoons maple syrup
Preheat oven to 350° F.
In a bowl, stir the buckwheat groats together with seeds, nuts, coconut, and spices.
In a separate small bowl, smash the banana with a fork and add it (or the applesauce) to the groats mixture, along with olive oil and maple syrup. Stir until everything is nicely coated. Spread across a baking sheet (lining it makes for easier clean-up) and bake for 20 to 30 minutes, stirring once halfway through, until fragrant and golden. Let cool before storing in a glass container.