This seedy buckwheat granola is a mix between traditional granola and a seed mix. It uses no oats or nuts, making it naturally gluten free. Buckwheat is actually a type of fruit seed, related to the rhubarb and sorrel family. The buckwheat also adds crunch and a mild nutty flavor to the granola.
It’s not an overly sweet granola, but it has a lot of crunch and a delicious espresso taste! It tastes great alone as a snack, over yogurt or in a bowl of milk and fruit. The recipe is quite small, so feel free to double it as you like. It’s easy to make but requires a bit of planning the night before, so make sure you pre-plan this one to presoak the seeds.
Seedy Buckwheat Granola
- 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
- 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.