Andrew and I are leaving for Utah, and then Morocco, this Thursday (!!). Although I’d like to consider myself an easy traveler, refusing to leave my diet up the fate of the airport gods makes me a bit more complicated. As divine as a piping hot Cinnabon and the like may be, I’d really prefer to emerge from the airplane as energetic, un-bloated, and glowing as my first step on.
To give myself the ‘one-up,’ over the course of this week I’ll be sharing a few of my favorite on-the-go and easy to package snacks as well as general tips for: How to Travel as a Plant Eater (or just someone that may want to come a bit more prepared!). Today I am so excited to share one of my all time favorite, and heavenly fragrant recipes for Ginger Spiced Banana Bread Buckwheat Granola (a mouthful worth filling your mouth with). This one-bowl simple, simple vegan and gluten free granola is made with protein rich buckwheat, and is naturally sweetened with ripe banana and 100% pure maple syrup. Top that off with slowly toasted walnuts and raw coconut flakes and you have truly have perfection in your purse (or pocket). I love serving my granola as a crunchy topping with Banana Avocado Ice Cream or fresh fruit, on its own soaked with homemade almond milk, or as a finger-food snack while sipping a black coffee.
Ginger Spiced Banana Bread Buckwheat Granola [makes 20 servings, about 5 cups]
2 cups raw buckwheat groats
1 cup raw walnuts, roughly chopped
½ cup raw pepitas
1 cup finely shredded raw coconut
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ripe (very speckled) banana, mashed
2 tablespoons coconut oil
2 tablespoons 100% pure maple syrup
Preheat oven to 350 degrees F, rack in the middle.
In a large bowl, combine buckwheat, walnuts, pepitas, coconut and spices.
Add the mashed banana, coconut oil, and maple syrup and stir until everything is nicely coated.
Spread granola across a tin-foil lined baking sheet and bake for 30-40 minutes, stirring halfway through, until the granola is fragrant and golden. Enjoy!
Nutritional Information [Per Serving = 1/20 of recipe, about ¼ cup]
150 Calories, 18g Carbohydrates, 8.5g Fat, 4.4g Protein, 3g Fiber, 3g Sugar