Traditionally granola is full of fat and added sugars and who doesn’t love granola by the handful on yoghurt?
I used to eat a big bowl as cereal in my younger days! My husband puts almond butter on his toast then granola! Granola is also a great topper for acai bowls and a sprinkle on stewed apples.
This gluten free granola has buckwheat groats in them. If you have never eaten them before, you might find the texture and taste a little unusual to what you are used to. Buckwheat groats are a great source of fibre and protein. Buckwheat groats have also shown to reduce inflammation and lower LDL, or “bad cholesterol”.
This granola has no refined sugars, but maple syrup, (which remember still is a sugar , just not a refined sugar) The fats come from the nuts and seeds so healthy fats. (but yes still fats)
Store the granola in an airtight container.
The recipe comes from IG
- 1 cup rolled gluten free oats
- 1/3 cup buckwheat groats
- 1/3 organic coconut flakes (I use 100% coconut meat)
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup pecans
- 1 -2 tsp cinnamon
- 2 tbsp coconut oil
- 1/4 cup maple syrup
Mix all ingredients together in a bowl. Spread on a cookie sheet and bake in a preheated, 350f/180c oven for about 15 mins or until golden brown. Let cool before you store in an airtight container.Makes a few cups