Buckwheat Pineapple Granola

1. Soak the buckwheat groats overnight (8-12 hours) in water.
2. After soaking, drain and rinse the buckwheat in a strainer. Rinse very well—while soaking, the buckwheat groats have formed a milky/slimy substance in the soaking water. This is caused by the saponins on the buckwheat. If you don’t rinse until all that milky substance is gone, you might end up with a bitter taste and an upset stomach.
3. Cut the pineapple into small chunks. Because the core of the pineapple is pretty hard and the flesh just beneath the skin has some hard bits in it, cut these parts away and don’t use them for your granola. If you have a juicer you can use the bits in a juice.
4. Cut the apple into small pieces and combine with the pineapple and buckwheat in a large mixing bowl.
5. Melt the coconut oil. You can do this by putting it in a metal cup or bowl and then putting that in a larger bowl filled with hot water.
6. Add the melted oil, the honey and the spices to the mixing bowl and mix in well.
7. Spread the granola mix on a baking tray that is covered with baking paper.
8. Bake in the oven for 60-75 minutes at 350ºF or 175ºC. During baking, stir through the mixture a couple of times so that everything gets baked.
9. When done, let the granola cool off outside of the oven, add raisins and store in an airtight container. It keeps well in the fridge for several days.

Tip: Use in yoghurt, as a cereal in milk, as an addition to porridge, on ice cream, etc.