Most store-bought granolas are just a bowl full of sugar and dried fruits. That is why I prefer making granola at home! I usually make granola over the weekend. I love how the smell of cinnamon and allspice warms up the house and opens up our appetite for a nice breakfast.
This gluten-free Buckwheat Granola is extremely crunchy thanks to buckwheat and is perfect for breakfast or a midday snack.
The granola has a lovely dark chocolaty color thanks to buckwheat flour used in the recipe, so for those who haven’t cooked before with buckwheat flour, please don’t be scared that the color of your granola is much darker than the usual granolas you have seen so far! Another thing you need to know so you won’t be concerned is that the granola mixture prior to baking is very moist but it will dry up once it’s baked in the oven.
As mentioned earlier, what makes this granola crunchy is buckwheat; a nutritious gluten free grain that has a good source of protein as well as being rich in fiber and B vitamins.
To make my granola, I like using a mix of slivered almonds, slivered pistachios, chopped hazelnuts, walnuts, pumpkin seeds, sunflower seeds and flax seeds.
This recipe has a little sweetness from the agave nectar, coconut and spices, just the way we prefer our granola to be. If you like it sweeter, you can add some more agave, maple or honey.
DID YOU MAKE THIS RECIPE?
- 2 cups mixed raw nuts and seeds; slivered almonds, slivered pistachios, chopped hazelnuts, walnuts, pumpkin seeds, sunflower seeds, flax seeds
- 200g raw buckwheat
- 80g buckwheat flour
- 2 teaspoons cinnamon powder
- ½ teaspoon allspice powder
- 1 teaspoon sea salt
- ½ cup + 2 tablespoons organic coconut oil
- 9 tablespoons agave nectar
- 1½ teaspoon vanilla extract
- ½ teaspoon freshly grated ginger
- 175 ml mineral water
- 100g sultanas
- 80g coconut chips
- Preheat oven to 200C/400F.
- Add dry ingredients apart from sultanas and coconut chips to a large bowl and stir all together to combine. Set aside.
- On a low heat, in a saucepan, combine and heat coconut oil, agave nectar, vanilla, water and ginger until the coconut is melted. Pour over dry ingredients and mix/toss until well combined.
- Spread the mixture in a single layer on two nonstick baking sheets and bake each tray one at a time in the oven for 8 minutes. Remove and stir the granola mixture and return to oven and bake for another 8 minutes.
- Remove from the oven and add sultanas and coconut chips, and return to oven with a door of the oven left open, bake for another 2 minutes.
- Remove and let it cool in room temperature. Once it’s cool, transfer to a large sealable glass jars and store in room temperature for up to a month.