Vanilla Buckwheat Granola

2 cups of roasted buckwheat groats (kasha)
1/4 cup uncooked millet
1/2 cup uncooked quinoa
1 cup chopped almonds
1/4 cup sesame seeds
1/2 cup sunflower seeds

1/4 cup unsweetened applesauce
3 tablespoons olive oil
3 tablespoons honey, maple or agave syrup
2 teaspoons vanilla extract

Yields ca. 20 servings
Preheat oven to 160C/360F. Line large baking sheet with parchment paper.

In a large bowl, combine kasha, millet, quinoa almonds, sesame and sunflower seeds. Set aside.

In a small pot, gently heat all wet ingredients. Take off the heat and let the flavors merge for a few minutes. Pour wet over dry ingredients and stir until well coated. Transfer mixture onto baking sheet and spread out in single layer. Bake for 20-30 minutes or until millet and quinoa seeds have turned golden. Let cool completely before storing in airtight container. If the granola still feels a little wet, let cool. Then bake in the oven at lowest temperature for another 5-10 minutes.

© Anja's Food 4 Thought. Recipe from