Tahini, Pecan & Buckwheat Granola | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 180°C/fan 160°C/Gas 4, and line a deep baking dish with greaseproof paper.
• Add all the dry ingredients to a large mixing bowl, and stir to combine.
• Add the wet ingredients to a small saucepan over a low heat, and warm gently, stirring to combine.
• Add the wet ingredients to the mixing bowl, and stir until fully combined. Empty the mixture into your lined baking dish, and place in the preheated oven.
• Cook for around 30 minutes, until lightly golden and crunchy. Remember, it will get even crunchier as it cools!
• Allow to cool completely before decanting into an airtight jar, where it will keep for several months – if you don't eat it immediately...