To prepare your savoury granola recipe, start by hydrating the buckwheat. To do this, soak it in water for 3 hours.

Afterwards, preheat the oven to 180º.

Once the wheat has soaked, drain it well and place it in a food processor or blender along with the curry and the Tamari sauce. Put aside.

Chop the dried wakame seaweed and add it to the blueberry, amaranth and cardamom granola.

Add the buckwheat mixture to the wakame and granola mixture and combine well.

Place some wax paper on a baking sheet and spread out the combined mixture on the tray. Be sure to avoid large chunks of granola.

Bake it in the oven at 180ºC for about 25-30 minutos; Remember! Each oven is different, so watch the granola so that it doesn’t burn. The savoury granola should be golden and crispy. If you notice that after some time, it’s still a little tender, leave it in the oven to dry completely.