Peanut Butter Granola

Ingredients

• 0.8 cup almond flour 
• 1.5 cup buckwheat kernels raw
• 2 tbsp crunchy natural peanut butter 
• 0.3 cup dates pitted
• 2 tsp ground cinnamon 
• 3 pinches sea salt flakes 
• 0.5 cup sunflowers seeds 
• 0.8 cup water 

Equipment

• baking sheet
• baking paper
• oven
• blender

Directions

1. Preheat oven to 300F/150C.
2. Line baking sheet with parchment paper.
3. Blend dates and water to smooth syrup consistency. (If your dates are quite firm or you are working with a lower power blender, presoak the dates in the water until malleable.)
4. Add peanut butter, cinnamon and salt. Blend to smooth consistency.
5. Add the almond meal, buckwheat and sunflower seeds to the paste and hand mix until all dry ingredients are coated.
6. Spread the mixture in one even layer over the parchment sheet.
7. Bake for 15 minutes, remove and flip once. (When flipping the granola will break into clusters - fine and normal.) Return to the oven for another 5 minutes, watching closely to ensure the edges do not burn.
8. Remove and cool completely on the baking sheet, the granola will crisp up significantly as it cools.
9. Store in an air tight container for up to 2 weeks.