Monday, 8 August 2016

Buckwheat Granola - Gluten Free Vegan

Looking for something toasty and crunchy for breakfast, that isn't toast?  Something on the sweet side, but isn't sweet?  Something wholesome, yet feels like a treat?  Something to eat in clusters out of a jar, or dress up with fruit and yoghurt?  Something that just happens to be gluten free and vegan? This is something to get your teeth into.

NOTE: I like to make small batches, as it is a wet mix and will only stay fresh and crunchy for a few days in an airtight container.

Buckwheat Granola - Gluten Free Vegan
adapted from here
Serves 4

1/2 cup raw buckwheat
1/2 cup natural almonds
1/4 cup pumpkin seeds
Juice 1/2 lemon
2 tablespoons sesame seeds
2 tablespoons black chia seeds
1/2 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 cup maple syrup
2 tablespoons coconut oil, melted
Pinch sea salt
30ml strong coffee (1 shot espresso)

Put the buckwheat, almonds, pumpkin seeds and lemon juice into a mixing bowl, cover with cold water, cover the bowl with plastic wrap and leave to soak in the refrigerator overnight.

The next day, rinse and drain the soaked mixture, add the rest of the ingredients and mix thoroughly.

Preheat the oven to 150C.

Line a large, shallow, rimmed baking tray with baking paper.  Spread the mixture evenly over the tray and toast in the oven for 1 hour.  Turn the oven off and leave the mixture to dry out in the oven for a couple of hours.  After a couple of hours, take the tray out of the oven and break the granola up.  Eat it straight away or store it in an airtight container for a few days.


  1. I love putting buckwheat into my granola mix! I can't wait to try this super seedy, teeth-sinkable, spicy, breakfast and snack worthy granola! It looks absolutely divine. Also, I LOVE that plate!

  2. An other granola recipe, wou ouuuhh! I love to try different recipes :) Never made one with buckwheat, I sould try it!!