Kitchen Basics | Rocky Buck-nola - Places & Spaces
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Kitchen Basics | Rocky Buck-nola

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Let’s just say that buck-nola is a very fancy name for buckwheat granola. Well, maybe it’s more like what we, the Dutch, call Cruesli. I used to buy this all the time when I didn’t know any better. It’s basically oats, seeds, and dried fruits clumped together with sugar syrup, glucose-syrup and all kinds of other ingredients that I can’t even pronounce. I stopped buying it for ages. Ever since I got involved in this love relationship with buckwheat groats, what better to take this love-affaire up a notch.

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Buckwheat groats are my best discovery of last year. What you may not know (I didn’t either at first), buckwheat groats are not a grain nor cereal and definitely not family of wheat. It is actually a fruit seed that is related to rhubarb. It originated from Asia and spread to Europe and Russia. It has a this super nutty taste, becomes captain crunch when you toast it, it’s easy to digest, super versatile and super high in nutrients. High in fibers to slow down glucose absorption, high in magnesium, copper, and zinc to spice up the immune system. And it also contains the eight essential amino acids that the body can’t produce, but are definitely important as they are building blocks for protein. Which the body uses to build up enzymes, hormones, muscle, to support the skin and immune system.

If you are looking for gluten-free alternatives or you just want to try something new, these little seeds are available throughout the year. You can find them at your local (organic) supermarket. The best part they won’t leave you with an empty wallet.

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I love to toast them and add it to salads (all of them!), breakfasts bowls or use buckwheat flour to make some vegan American pancakes. God, I love that sh*t! So brace yourself for this no refined sugar, gluten free buck-nola ride.

Rocky Buck-nola

1 cup buckwheat
3 Medjoul dates
4 dried figs
3 tbs water

Preheat the oven to 160 Celsius and line a baking sheet with parchment paper. Add the dates and figs in the food-processor. Don’t forget to remove the pit out of the dates. Add some water and blend. You may wanna scrape down the sides during this process. Blend till you have a semi-chunky puree. If needed, add a little more water. Fold everything together in a bowl. Make sure that every seed is covered. At this point you can add some flax seeds, chopped up nuts or some dried fruits.

Spread it evenly on the baking sheet and pop it in the oven for 30-45 minutes. After 15 minutes flip the buckwheat clumps and let them toast for another 15 minutes. Keep on flippin’ till light golden or dark golden. If it’s clumping to each other nicely, get them out en let it cool. They will harden up a little bit during the cooling process but still a little bit sticky. Sprinkle some cocoa powder to prevent them from clumping to each other when you put them in a jar. You can store them in an air tight jar up to 3 weeks.

Eat them with breakfast, dinner, lunch, dessert or just a snack!

Enjoy!

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