Who doesn’t love a delicious bowl of granola topped with fresh fruit, yogurt and milk in the morning! Well your life just got even better with this yummy, healthy grain-free recipe.
I am obsessed with buckwheat at the moment. During these chilly winter months I’ve been enjoying a warm bowl of buckwheat porridge most morning. The other day I decided it was time to change things up a little, so I experiment with a buckwheat granola, then this happened. It was so good I had to share it with you immediately!
This recipe is extremely versatile, so feel free to play around with the ingredients and put your own spin on it. I’m allergic to nuts so it’s a nut-free recipe, but if I were you I would definitely add in some almonds, walnuts, brazil nuts or pecans to give it a little more oomph. Seeds are wonderful as well, they are a nutritional powerhouse, pumpkin seeds, sunflower seeds, flaxseeds are jam packed with minerals, fiber, protein and healthy fats.
Buckwheat is actually a seed, it’s a fantastic substitute to oats that is gluten free, low GI and is great for cleansing the intestines! Buckwheat groats are an amazing superfood, they’re extremely nourishing to our nervous system, as they contain a range of B vitamin’s which is crucial for nerve function, as well as the amino acid tryptophan, which helps to make serotonin, the FEEL GOOD hormone. Buckwheat has a light nutty flavour, it's high in protein (1 cup has around 20gms of protein), fiber and essential minerals manganese, magnesium, zinc and copper. It’s also rich in anti-oxidants and is anti-inflammatory. What's not to love!
This granola is super easy to make and you can enjoy it on all kinds of things. It’s great on top of porridge, smoothie bowls, chia pudding, coconut yogurt, healthy pancakes, and ice cream (the healthy kind, of course). Make sure you store it in an airtight container.
(Makes 8 cups)
- 2 cup buckwheat (soaked for 2-4 hours or overnight)
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/2 cup whole flaxseeds
- 1 cup coconut flakes
- Pinch himalayan sea salt
- 1/2 cup pure maple syrup
- 2 teaspoons cinnamon
- 1 cup cranberries
1. Soak buckwheat overnight or for 2-4 hours (do not skip this step!), it needs to absorb water, otherwise the buckwheat will be extremely hard when you eat it. The soaking also makes the seed more digestible. Once it's been soaked, rinse the seed under water thoroughly to remove the mucilaginous substance.
2. Preheat the oven to 100ºC on fan bake and line two baking trays. Next combined the rinsed and drained buckwheat in a bowl with the seeds, coconut flakes and salt. Stir together until well combined. Then add the maple syrup and cinnamon and stir again to ensure everything is evenly combined.
3. Spoon the granola onto the baking trays and fan take for 35-45 minutes until your desired crunchiness. You want to make sure the buckwheat groats are cooked and don't contain any moisture so it can be stored in the pantry. They will be a slightly soft when coming out the oven. I like to taste it, if the buckwheat is still a little chewy, ill return it to the oven for a bit longer.
4. Once cooked, add the cranberries and leave to cool before pouring into an airtight jar to store in your pantry.
Recipe by Natalie Brady, from Natalie Brady Nutrition ©
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