This granola is full of some of my favourite superfoods, and was specially created for all the gluten and fructose free peeps out there who still love some granola crunch with their breakfast.
This recipe is packed with healthy fats and protein so we don’t need to be eating this by the bowlful. The best way to enjoy this nutrient dense dish is sprinkled on your smoothie bowl, over your morning yoghurt, or even on top of a chia pudding to add a little bit of sweetness and crunch to your morning.
MAKES 2 JARS
What you'll need:
1/2 cup buckwheat
1 cup mixed nuts (i used almond and walnuts)
2 tbsp pepitas
1/4 cup sunflower seeds
1 tbsp flax seeds
1 1/2 tsp cinnamon
3 tbsp cacao nibs
1/4 cup toasted coconut flakes
2 tbsp rice malt syrup
What to do:
Preheat oven to 140c fan bake.
In a food processor throw in your buckwheat, cinnamon, nuts and seeds. Leaving out the cacao nibs coconut flakes and rice malt syrup.
Pulse just a few times until the nuts have broken down. You still want your granola chunky so be sure not to over process.
Stir in the rice malt syrup so your mixture is evenly coated.
Lay out mixture evenly onto a baking dish lined with parchment paper.
Bake for 15 minutes or until golden, every 5 minutes check on the granola and toss around to ensure it doesnt stick or burn.
Remove from oven and leave to cool completely, this is when the granola will start to harden.
Stir through your coconut and cacao nibs, then transfer to 2 medium jam jars and store in the pantry for up to 2 weeks.
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