In my home (and currently in our camper van) we love Granola, Muesli and well, any combination of nuts, seeds and coconut mixed together with a splash of cold nut milk. This recipe was created like many of my other recipes, grab ingredients from my jars – add them into a big bowl and experiment! I originally wanted to create a delicious granola that was free from wheat, oats and gluten and since I have had a true love affair with buckwheat for several years now it was the obvious choice to be the feature of this granola.
Buckwheat is a gluten free, grain free seed that is related to rhubarb and a phytonutrient powerhouse! a subtle nutty flavour it is delicious cooked warm, used in a salad or as a base for your a granola. You should be able to find raw and roasted buckwheat at most health food stores and now even major supermarkets in Australia.
Just as I did you are able to adapt and experiment with this recipe for different ingredients in your kitchen.
This recipe is Gluten free, Grain free, Dairy free, Paleo, Vegan, High fibre
I N G R E D I E N T S
2 cups raw buckwheat groats
2 cups chipped coconut
1 cup almond slithers / slices
1/4 cup pecans, roughly chopped
2 tablespoons pumpkin seeds
1-2 teaspoons cinnamon powder
3 tablespoons rice malt syrup
pinch of salt
M E T H O D
1. In a large mixing bowl, add all the dry ingredients and mix well to coat with the cinnamon.
2. Add the rice malt syrup and using gloves mix in the rice malt so that all of the granola is evenly coated.
4. On a lined baking tray, even lay out the granola and place into the oven on 140 degrees for 20 – 30 minutes until golden.
5. Remove from the oven, and allow to cool completely before placing into a large glass jar.
Serve with fresh seasonal fruits, yoghurt or nut milks.