Breakfast is a nightmare when you are gluten-free! The supermarkets are loaded with super sugary, expensive or downright bland substitutes. This toasted buckwheat is soooo yummy and a great alternative for a busy morning.
Buckwheat is not a grain but rather you consume the seed and it is a source of micro-nutrients such as Magnesium, Manganese and a good source of fibre.
Adjust this recipe to your liking – feature whichever nuts and seeds you happen to have in the cupboard! I have used cups for ease of measuring, this recipe is all about the ratio!
Toasted buckwheat granola
Prep time
Cook time
Total time
Author: Radianthealthnt
Serves: 8
Ingredients
- 1 cup of puffed buckwheat
- 1 cup oats
- 1½ cups raw nuts and seeds (I used flaked almonds, walnuts, pumpkin and sunflower seeds, plus a sprinkling of desiccated coconut)
- 70ml coconut oil, melted
- 70ml runny honey
- 1 tbsp ground cinnamon
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 150 C and line a large baking tray (or two small trays) with baking paper.
- In a large bowl, combine the dry ingredients
- In a small pan melt together the coconut oil, honey and vanilla and pour over the dry ingredients, mixing until they are well coated.
- Spread the mixture evenly out across the baking tray. Bake for approximately 25 minutes, turning the mixture over gently, about every 10 minutes, to avoid burning around the edges.
- Remove from the oven and allow to cool completely
- Add dried fruit such as cranberries or raisins, to your taste
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