Beetroot, Apple and Fig Granola

Sound odd? Most people think of beetroot as a vegetable that you add to salad, however I love using beetroot in sweets and also for its vibrant colour in all kinds of dishes. This granola has all the taste and tradition of apple, figs cinnamon and clove, but the beetroot adds a really earthy tone and a radiant pink hue!



  • 1 small beetroot chopped
  • 1 medium apple chopped ( a sweet red variety is best not a sour green variety)
  • 1 medium banana chopped
  • 1 cup of soft dates
  • pinch of salt
  • 2 teaspoons of cinnamon
  • ¼ teaspoon of clove
  • ¼ cup of coconut nectar (optional if you like your granola sweeter)


  •  3 cups of buckwheat, soaked for 4-8 hours and then strained and risned well
  • 1 cup of desiccated coconut
  • 1 cup of sunflower seeds
  • ½ cup of raisons
  • ½ cup of flax seeds
  • ½ cup of pumpkin seeds
  • a dozen dried figs chopped


Add the first list of ingredients to a high speed blender and blend until fairly smooth, its ok if its still got some texture.

Add all of the dry ingredients in the second list to a large bowl and mix well to combine.

Pour the blender mixture over the dry ingredients and mix well with your hands (your hands may turn pink!) until fully combined.

Spread the mixture out evenly onto 4 dehydrator trays with the teflex sheets on.

Dehydrate for 10-12 hours or until dry. I like to keep mine a little soft but you can dry it until it is very crunchy if that is how you prefer it!

Store the granola in an airtight container for a few weeks.