Buckwheat Oat Granola: gluten-free & oil-free

Sue Maree P -

This recipe for delicious and crunchy buckwheat oat granola: is gluten-free & oil-free. Includes buckwheat groats, gluten-free oats, gently spiced with cinnamon, crunchy hazelnuts, sunflower, pumpkin seeds, date syrup, shredded coconut and the added optional sweetness of dried cranberries tossed in afterwards. Made in one large bowl then transferred to bake on a tray for only 30 minutes. Store in a large jar or container.

Takes = 5 minutes
Bakes = 30 minutes

Ingredients

  • Raw Buckwheat – 250g (1+1/3 cups)
  • Gluten-free oats – 150g (1+1/2 cups)
  • Coconut shredded – 70g (1/2 cup)
  • Sunflower Seeds – 40g (1/4 cup)
  • Pumpkin Seeds – 40g (1/4 cup)
  • Hazelnuts, blanched – 70g (1/2 cup)
  • Date syrup, maple syrup, agave nectar or honey – 3 tablespoons
  • Ground cinnamon – 2 teaspoons
  • Dried fruit, I like cranberries – 65g (1/2 cup)

Method

  1. Preheat oven to 160˚C fan. Line a large baking tray with paper or a silicone mat.
  2. Mix all except dried fruit. This is to be added after baking.
  3. Place on a large lined baking. Bake for 30 minutes. Rest until cool.
  4. Toss in dried fruit once cooled. Store in a sealed jar or container.