Summer granola, peach & raspberry coulis

By Alexa Tymocko of Crux Comptoir

Granola

Dry ingredients

Wet ingredients

Instructions

Step 1: Soak the buckwheat in water for four hours. Rinse thoroughly with cold water until the water runs clear.

Step 2: In a large bowl, mix all dry ingredients.

Step 3: In another bowl, melt the coconut oil. Add the maple syrup, vanilla, and almond extract.

Step 4: Add the wet ingredients to the dry ingredients, including the buckwheat. Mix well until the dry mixture is completely moistened.

Step 5: If you have a dehydrator, place your mixture on the trays at 37°C for 18 hours.

Step 6: To bake, preheat oven to 325°F, then bake for 20 to 25 minutes, stirring halfway through.

Step 7: Cool for about 15 minutes. Store in an airtight container. Granola will keep for up to 6 weeks.

Peach & raspberry coulis

Ingredients

Instructions

Step 1: Separate and pit the peach, then slice it into thin pieces.

Step 2: In a saucepan over low heat, brown the peach and raspberry pieces in the coconut oil, stirring frequently.

Step 3: Add the maple syrup, vanilla extract, cardamom, cinnamon, allspice, and cloves. Continue stirring gently until the mixture caramelizes slightly.

Step 4: Add the lemon juice, then the vanilla pod, previously cut lengthwise to extract the seeds. Mix, then remove from the heat.