Serves: 430 g (4 cups)
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
150 g (1 cup) activated buckwheat
55 g (2/3 cup) quinoa flakes
3/4 cup (~110 g) seeds and/or chopped nuts (I used sunflower seeds, pepitas, and cashews)
95 g (2/3 cup) dried fruit (I used cranberries and raisins)
1/2 tsp cinnamon
large pinch of sea salt
2 tbsp coconut flake
40 g (3 tbsp) melted unsalted butter or coconut oil
75 g (1/4 cup) maple syrup
There were two specifics I wanted when searching granola recipes.
This granola serves well with yoghurt or any other way you might enjoy granola. It doesn’t clump together like store-purchased versions, so it sprinkles easily and makes for a comfortable crunch. It's delicately sweet with the subtlety of cinnamon amidst the nutty seed mix.
Ingredients:
150 g (1 cup) activated buckwheat
55 g (2/3 cup) quinoa flakes
3/4 cup (~110 g) seeds and/or chopped nuts (I used sunflower seeds, pepitas, and cashews)
95 g (2/3 cup) dried fruit (I used cranberries and raisins)
1/2 tsp cinnamon
large pinch of sea salt
2 tbsp coconut flake
40 g (3 tbsp) melted unsalted butter or coconut oil
Directions:
1. Preheat the oven to 180 C / 350 F. Line a baking sheet with parchment paper and set aside.
1) I wanted it gluten-free without oats (GF oats are expensive)
2) I didn’t want it grain-free
The 'health' community loves a granola, but many of the recipes I found were 'healthy keto', 'grain-free', 'low sugar'. All those take the joy out of food with a preoccupation on a warped version of health.
Granola is designed to give energy. Oats traditionally are a great source of carbohydrates and fibre to kickstart the morning with sustainable energy. I wanted to mimic that through other natural gluten-free grains rather than go “crunchy granola keto”. Carbohydrates, especially complex carbohydrates, such as grains, are important for all meals and snacks throughout the day and especially in the morning. This granola recipe is packed with ingredients that are beneficial for morning energy and are delicious. The key here is delicious. It’s always the goal when I share recipes.
The 'health' community loves a granola, but many of the recipes I found were 'healthy keto', 'grain-free', 'low sugar'. All those take the joy out of food with a preoccupation on a warped version of health.
Granola is designed to give energy. Oats traditionally are a great source of carbohydrates and fibre to kickstart the morning with sustainable energy. I wanted to mimic that through other natural gluten-free grains rather than go “crunchy granola keto”. Carbohydrates, especially complex carbohydrates, such as grains, are important for all meals and snacks throughout the day and especially in the morning. This granola recipe is packed with ingredients that are beneficial for morning energy and are delicious. The key here is delicious. It’s always the goal when I share recipes.
This granola serves well with yoghurt or any other way you might enjoy granola. It doesn’t clump together like store-purchased versions, so it sprinkles easily and makes for a comfortable crunch. It's delicately sweet with the subtlety of cinnamon amidst the nutty seed mix.
Ingredients:
150 g (1 cup) activated buckwheat
55 g (2/3 cup) quinoa flakes
3/4 cup (~110 g) seeds and/or chopped nuts (I used sunflower seeds, pepitas, and cashews)
95 g (2/3 cup) dried fruit (I used cranberries and raisins)
1/2 tsp cinnamon
large pinch of sea salt
2 tbsp coconut flake
40 g (3 tbsp) melted unsalted butter or coconut oil
75 g (1/4 cup) maple syrup
Directions:
1. Preheat the oven to 180 C / 350 F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, add the grains, nuts/seeds, dried fruit, cinnamon, salt, and coconut flakes.
3. Mix in melted butter/coconut oil and maple syrup to the dry ingredients and stir until well-combined.
4. Spread the granola over the baking sheet until it's in an even layer.
5. Bake until the granola turns light golden in colour (12-15 minutes).
6. Allow the granola to cool to room temperature before storing in an airtight container.
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