Seedy Buckwheat Granola
This seedy buckwheat granola is a delicious small batch espresso flavoured granola. It's nut free, gluten free and vegan and makes a great snack or morning breakfast.
Servings: 4 servings
Ingredients
- 1/2 cup raw buckwheat
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/2 lemon juiced
- 2 tbsp sesame seeds
- 2 tbsp flax seeds
- 1/2 tsp cinnamon
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 30 ml strong coffee
You will also need
- baking tray
- baking paper
Instructions
- The night before, combine the buckwheat, pumpkin seeds, sesame seeds and lemon juice into a mixing bowl. Cover with cold water and cover the bowl with plastic wrap and leave to soak in the refrigerator overnight.
- The next day, rinse and drain the soaked mixture. Pour into a mixing bowl
- Add the rest of the ingredients to the seeds and combine well.
- Preheat the oven to 150C and line a baking tray with baking powder
- Spread the mixture evenly over the tray and toast in the oven for 40 minutes, until the granola looks dry and crunchy, turning the tray halfway to ensure even cooking.
- Remove from oven, let cool and then break up the granola in pieces.
- You can store it in an airtight container for up to a week.