maple buckwheat clusters
look at that par-fait!
it’s the recipe you’ve all been waiting for!
maple-cinnamon buckwheat clusters aka the “gold” aka izzy’s golden goodness aka i-just-created-my-own-recipe-and-i-am-so-proud-of-myself clusters.
i’ve been reading a lot of recipes for buckwheat groat granola, and a lot of them require a dehydrator, a machine that i wish i owned. and recently i’d seen gracie’s comment that said she toasted hers on a pan. so i thought “why not?”.
…although, mine are clusters…
izzy’s golden goodness maple-cinnamon buckwheat clusters
a large quantity of buckwheat groats (you can find them in the bulk section at whole foods)
1/2 - 1 tsp cinnamon
1+ tbs maple syrup
01. preheat oven to 350 degrees fahrenheit, and line a baking sheet with parchment paper
02. on a pan at medium-high heat, toast your buckwheat groats and cinnamon, making sure that all of the buckwheat is evenly toasted
03. once toasted, pour your maple syrup over the buckwheat (the pan should sizzle, and the syrup should bubble a bit)
04. stir the buckwheat groats so that clusters begin to form. it’s okay if some of the groats don’t cluster-up
05. put your sticky buckwheat clusters on the already lined baking sheet
06. bake in the oven for 10-15 minutes, or until the clusters are hard and crunchy
07. eat, nibble, and enjoy
