Buckwheat granola

DRY INGREDIENTS:

300 g of buckwheat (whole grains)

100 g of sunflower seeds

100 g of almond flour

50 g of dried coconut

1 tablespoon of cinnamon

1 pinch of salt

LIQUID INGREDIENTS:

4 tablespoons of cooked apples

50-80 ml of agave syrup

3 tablespoons of peanut butter

1 tablespoon of coconut oil

COOKING:

Bake in a preheated oven at 150°C for 40 minutes, stirring halfway through to evenly brown the granola. Allow to cool completely before enjoying. It can be stored in a closed glass jar for up to two weeks.