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GLUTEN-FREE GINGERBREAD BUCKWHEAT GRANOLA

A toasty, just crunchy enough gluten free granola with the warmth and cozy sweetness of gingerbread.

Course Breakfast
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 3 cups

Ingredients

  • 1/2 cup (100 g) raw buckwheat
  • 1/2 cup (80 g) raw almonds, chopped
  • 1/4 cup (100 g) pepitas (pumpkin seeds)
  • 1 1/2 tsp fresh lemon juice
  • 1/2 cup rolled oats
  • 2 tbsp (25 g) chia seeds
  • 2 tbsp (11 g) sunflower seeds
  • 2 tbsp (22 g) hemp seeds
  • 1/4 cup (33 g) dried figs or dates chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/3 cup (63 ml) pure maple syrup
  • 2 tbsp coconut oil , melted

Instructions

  1. In a bowl, place the buckwheat, chopped almonds and pepitas, along with the lemon juice. Cover with water. Seal with cling wrap and refrigerate overnight.

  2. Preheat the oven to 300F (150C)
  3. Drain the buckwheat mixture, and rinse well in a sieve. Place all in a larger bowl. Add all the remaining ingredients and toss to combine well.
  4. Spread the mixture out on two baking sheets lined with parchment paper.

  5. Bake, stirring once or twice, for 45 minutes or so, until dried out to just crisping up, and golden. (if you want lovely clumps of finished granola, don't stir and break) 

    Cool, break up into clumps and store in an airtight container.

    Store in an airtight container for up to 4 weeks.

Recipe Notes

This recipe makes about 3 cups when finished. So if you want, you can totally double this if you go through a lot of granola!

This is such a versatile recipe. How bout adding or replacing some of the buckwheat with quinoa? Sub out the almonds with walnuts, cashews, pistachios or pecans. Throw in some sesame seeds. Raisins? Dried blueberries? Go for it! Shredded coconut, yep. Over ice cream, yogurt, oatmeal, in parfaits, trail mix snack... the options for use are up to your imagination.