Friday, 24 May 2013

Buckwheat granola (Gluten free)

I'm a big breakfast person. I love making my own muesli and porridge mixes to have on hand ready to throw together for quick and delicious weekday breakfast. I have been wanting to try to make my own raw granola for ages BUT I don't own a dehydrator and our oven in a furnace. It doesn't matter how low I put it, everything still burns if I'm not super careful. This started as a attempt to make raw granola using the "keep warm" setting on the oven but unfortunately it got a bit toasted but it still tasted amazing. If you own a dehydrator or a oven that will work you can make this raw for sure. But otherwise makes a delicious crunchy granola which keeps really well in a sealed glass jar.
I've been enjoying the granola on top of green smoothies along with bee pollen and hemp seeds. Kev likes it in a more traditional style with nondairy milk and some fruit. However you like your morning cereal this granola is a crunchy, slightly sweet and super healthy way to start you day. It makes a small amount as I've been making a fresh batch each week but I have made double and triple batches as well and they turn out great.

1 cup buckwheat (raw)
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sultanas
1/3 cup diced dried apple
2 tbsp coconut oil
2 tbsp almond butter
2 tbsp brown rice syrup (or honey/ maple syrup)
1 tsp cinnamon 

Soak the buckwheat in a large bowl of water for a couple of hours until is has softened (at least 2 hours). Preheat your oven to 150 degrees. Rinse and drain the buckwheat. Spread the buckwheat on a baking sheet and place in the oven. Check every five minutes and stir until crispy. Place crisp buck wheat in a large bowl. Add the apple, sultanas, cinnamon and seeds. In a small bowl mix the coconut oil, almond butter and brown rice syrup until well combined. Stir the wet mixture through the dry mix and spread it back on the baking sheet. Return the mixture to the oven for approximately 15 minutes tossing every five minutes or so until nice and crispy. Allow to cool. Serve with your milk of choice or use to top a smoothie. Delicious. Store in an air tight container for a couple of weeks.

No comments:

Post a Comment