Gluten free buckwheat granola

gluten free granola

Did you know buckwheat is a highly nutritious, gluten free, fruit seed that is related to rhubarb? Buckwheat contains a good source of magnesium, manganese, copper, fibre & all eight essential amino acids.

Why you need to activate all of your nuts & seeds.
Raw nuts & seeds contain phytic acid and enzyme inhibitors which bind to minerals such as zinc, iron, magnesium, calcium, chromium and manganese and reduces the body’s ability to absorb them. The activating process increases the nutrient value as well as breaking down the problematic compounds. How to activate 

Gluten free buckwheat granola

2-1/2 cups buckwheat groats
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup chia seeds
1 cup coconut flakes
1/2  cup almonds
1/2 cup macadamias
1/2 cup hazelnuts or walnuts
1 cup dates (pitted)
1 large apple cored and cut into wedges
1/2 cup water (purified)
1 tbsp ground cinnamon 
1/2 tsp sea salt
1/4 cup coconut oil

Mix in options – 1 tbsp raw cacao, maca or mesquite powder.

Place the apple wedges and dates in a food processor or blender with 1/2 cup of purified water, and puree into a smooth paste.

Add nuts in a food processor and blitz for a few seconds.

Combine the buckwheat groats, cinnamon, nuts & seeds in a large bowl. Add the date & apple puree +  coconut oil. Combine well with your hands.

Spread the batter no more than 1/4-inch thick onto a baking tray lined with wax paper.

Bake at 145 celsius for 20 minutes, then remove the tray from the oven, give it a good stir, then cook for another 10 minutes.

Make sure it comes out nice and crispy.

Let it cool before you pop it into a sealed glass jar in the pantry for 1 month.

Enjoy, with coconut yogurt, kefir, or fresh nut mylk + fresh fruit.






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