So the granola is a variation of alexalgebra’s granola recipe, and then I add a “fudge”-like coconut mixture that hardens up at cool temperatures. I don’t measure anything, so bear with my complete lack of precision:
(maybe 7 parts buckwheat to 1 part hemp)
Toast buckwheat in a dry skillet over medium heat for about 7 minutes, stirring pretty continuously, or until toasty-smelling.
Add hemp seeds. STIR CONTINUOUSLY OR THEY WILL BURN. They will probably burn a little anyway. When they start getting too toasty, turn off the heat and immediately pour the pan’s contents into a glass or metal bowl (to get them off the hot pan so they stop cooking).
Stir in cinnamon, nutmeg, cardamom, ginger, clove, whatever. Add salt and stevia to taste. If you’re just making granola, to eat as cereal or whatever, you can also stir in some coconut oil while the seeds are still hot, so it melts and coats.
Coconut binder for granola bars:
approximately 3 parts coconut oil to 2 parts coconut butter/manna
In a small saucepan over low heat, melt coconut oil and add coconut butter, stirring. If you like toasted coconut flavor, turn up the heat very slightly so the flesh in the coconut butter toasts a little bit, but be careful, because it can burn easily. This is a really quick process.
To make bars, I put a 1/4-inch layer of granola in a glass loaf dish, and then poured the liquid coconut mixture over it and stirred it around to evenly mix. Stick it in the fridge, and when it’s hardened, take it out and cut into bars. I wrapped them in plastic wrap and stuck them back into the fridge, because it’s warm in Southern California these days. They’re super delicious and kind of like those “yogurt” candy-ish granola bars, but be aware that they need to be kept cool to maintain bar form.
I’ve also made the coconut stuff by itself as a dessert — just coconut oil, coconut butter, stevia, salt, cinnamon, cardamom. I put it in a ramekin and stuck it in the fridge and ate it like coconut “fudge,” since that’s how the texture turns out.