Gluten-free cinnamon buckwheat granola

Buckwheat, contrary to its name, isn’t a wheat or a grain. These little triangular seeds are gluten-free and high in fibre, which makes for a great start to the day!

Less than 30 minutes

Makes 5 cups 

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Ingredients:

  • 2½ cups (625ml) rolled oats 
  • 1½ cups (375ml) buckwheat 
  • 1 packet (100g) raw almonds 
  • 1 packet (100g) hazelnuts 
  • ⅓ cup (80ml) honey 
  • ¼ cup (60ml) coconut oil 
  • 1 Tbsp (15ml) molasses 
  • 2 Tbsp (30ml) dark brown sugar 
  • 1 Tbsp (15ml) cinnamon 
  • 1 cup (250ml) coconut flakes 
  • 1 cup (250ml) dried cranberries 

 

Method

  1. Preheat oven to 160°C. 
  2. Mix oats, buckwheat and nuts on a baking tray. 
  3. Place honey, coconut oil, molasses, sugar and cinnamon in a saucepan and stir until sugar melts. 
  4. Pour honey mixture over oat mixture and stir to coat well. 
  5. Bake granola in oven for 15-20 minutes, stirring frequently, until brown and crunchy. 
  6. Add coconut flakes and cranberries, and bake for another 5 minutes. 
  7. Break up any clusters with the back of a wooden spoon and cool. 
  8. Store in an airtight container. 

 

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