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Pink Granola with Nuts, Berries and Red Lentils

Time flies! Today is the last Friday of the month and, in other words, time for our fourth and final pink Friday recipe. Three weeks ago, we made 3-ingredient strawberry balls, then two weeks ago a hot pink beet smoothie with raspberry and lime. And last week, we posted a recipe for pink beet pancakes with avocado and cashew butter. Yummy!

Today, we’re making pink granola with nuts, berries and red lentils.

For this granola, we used soaked buckwheat and soaked red lentils. Such a smart and simple way to eat legumes!

Pink Granola with Nuts, Berries and Red Lentils
(1 large baking tray)

1/2 cup red lentils, dried
1/2 cup buckwheat groats
1/2 cup coconut flakes
1 cup sunflower seeds
1 cup mixed nuts (or pumpkin seeds if you’re allergic)
4 Tbsp chia seeds
1 tsp salt
2 tsp cinnamon
1 tsp cardamom
1/2 tsp ground ginger
4 Tbsp coconut oil
4 Tbsp honey (optional)
1 cup dried pink berries or fruits (such as cranberries, pomegranate seeds or goji berries)

Place the lentils in a colander and rinse well with water, then soak them overnight (for at least 12 hours). Add buckwheat groats with twice the amount of water to a saucepan, and bring to a boil.
Drain and rinse the buckwheat thoroughly in cold water, and soak overnight (at least 8 hours).

New day! Preheat the oven to 212° Fahrenheit (or 100° Celsius). Drain and rinse both lentils and buckwheat and allow to dry. Toss together lentils, buckwheat, coconut flakes, sunflower seeds, nuts, chia seeds, salt and spices in a large bowl. Add coconut oil and honey and mix until evenly coated.

Spread the granola onto a baking tray and bake for around 60 minutes. Let cool completely, then add a mix of dried fruits and berries. If necessary, chop large pieces of dried fruit into smaller chunks. Done!

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