Ingredients serve 4

Ingredients

2 cups buckwheat flakes

3 tablespoons sunflower seeds toasted

4 tablespoon pumpkin seeds toasted

2 tablespoons flax seeds

2/3 cup mixed nuts roughly chopped

3 tablespoons honey

2 tablespoon sunflower oil

1/3 cup ready to eat dried apricots, sliced

handfull of dried blueberries

handful of dried cramberies

4 oz fresh blueberries

4 oz fresh strawberries , hulled

1 tablespoon caster sugar

4 oz yougourt

Method

Mix together the buchwheat, all the seeds and the nuts in a large bowl . gently heat the honey and oil in a large bowls and stir to coat a mixture . Spread the granola on a baking sheet and cook in a preheated oven 300//f for about 30 minutes . Remove from the oven and break in a large lumps. Place in a large bowls and stir in all the dried fruits . Allow to cool, then store in an airtight container up to 2 weeks. Put the blueberries and strawberries in a saucepan and a little water and gently simmer for about 5 minutes until softened. Leave to cool. To serve, divide the complote beetween serving bowls with the yogurt and sprinkle with the granola .
For orange and apricot complote

To serve with an accompaminent and 1 cup ready to eatdried apricots the juice and grated zest of 2 oranges, 1 cinnamon stick, 2/3 cup and grated zest of 2 oranges, bring to a gentle simmer for 10 minutes, the cool . Remove the cinamon or blender and blitz until smooth .

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