Gluten Free Coconut, Banana Granola (Vegan)

• 1 cup buckwheat groats
• 3/4-1 cups nuts and seeds (I used hazelnuts, pumpkin, and sunflower seeds)
• 1/2 cup coconut flakes, unsweetened
• 1/4 cup almond pulp (from leftover homemade almond milk)
• 1/2 ripe banana
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4-1/2 teaspoons ground nutmeg
• 1 tablespoon (heaping tb) coconut oil
• 1 tablespoon (heaping tb) maple grade B syrup (or honey)

1. *You can omit the almond pulp if you don't have any and add more coconut flakes and even oats*
2. Preheat the oven to 350F.
3. Stir all dry ingredients and seasonings into a bowl.
4. Mash banana with a fork until baby-food texture. You want to try and get some chunks out as best you can.
5. Add mashed banana, coconut oil, and maple syrup/honey into the dry ingredients.
6. Stir and mix to combine until nicely coated.
7. Spread onto baking tray lined with parchment paper (or silpat), which works the best. Bake for 25-30 minutes, stirring halfway through. Let it cool before storing in an airtight container.

buckwheat groats, nuts, coconut flakes, almond pulp, banana, ground cinnamon, ground ginger, ground nutmeg, coconut oil, maple

Taken from food52.com/recipes/30716-gluten-free-coconut-banana-granola-vegan (may not work)