Buckwheat Granola
This recipe comes with a warning as this granola is sooo delicious
You may need to hide it away in the cupboard so you don’t keep eating/snacking on it
Well, that’s what I had to do!
store this gorgeous granola in an air-tight glass jar – in a cupboard out of sight!
I’ve had a run of newly diagnose Coeliacs in my clinics lately
And one of the things they find hardest when having to be gluten free is finding something healthy to eat for breakfast
Gluten-free cereals are often highly refined, high GI, taste horrible and are extremely expensive
So I give you my favourite gluten free granola which is absolutely deeelicious….
extra delicious when served with organic blueberries
Buckwheat is such a fabulous grain
It looks cute with it’s triangular 3D shape and has a lovely crunchy texture
It is high in fibre, a good source of carbohydrate, protein, B group vitamins, magnesium and iron (1)
It also contains an unusual antioxidant called rutin (related to quercetin in wine) which can strengthen capillaries (fine blood vessels) (1)
And despite having wheat in its name, has no relation to wheat whatsoever
So it’s gluten free (yay!)
buckwheat…3D grains
This incredibly deeelicious granola is quick and easy to make
And you can vary it in so many ways, in particular by the nuts you choose
My current favourite combination is macadamias and hazelnuts
But I also love macadamias and pecans
what nuts are your fav in granola?
You can also add dried fruit if you fancy
Goji berries tend to be a favourite of mine
Or team with whatever fresh fruit is around
And here in Oz there is plenty to choose from currently…
team with berries, or mango or any other stone fruit in season….
I hope you give this a go
It’s sure to become your new favourite breakfast as it is in our household
Let me know what you think…
- 2 cups (400g) buckwheat
- 2 cups (100g) flaked coconut
- 2 cups (380g) nuts, roughly chopped if large (I used macadamia and pecans)
- 1 ½ cups (240g) mixed sunflower and pumpkin seeds
- 1 tablespoon sesame seeds
- ½ cup (170g) honey or maple syrup
- ¼ cup (50g) extra virgin olive or macadamia oil
- 1 teaspoon pure vanilla essence
- Any spices you like e.g. cinnamon, ginger etc
- Heat oven to 150 degrees C and line 2 large baking trays with greaseproof paper
- In a large bowl, mix together the buckwheat, coconut, nuts and seeds
- Pour honey and oil into a small saucepan and heat over low heat until the mix becomes very runny and just starts to bubble around the edges
- Add vanilla and spices if using and quickly stir through
- Pour over the buckwheat mixture and mix well to combine
- Spread mixture over the two prepared trays and place in the oven
- Bake for 25 minutes, stirring after 15 minutes to help the muesli brown evenly
- When done, allow to cool before transferring to an airtight jar
- Serve with yoghurt and fresh fruit
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