Gluten Free Granola Recipe
They say breakfast is the most important meal of the day, well I don't particularly believe this in every case, but I do believe if you are going to have breakfast, the majority of commercial cereals on the market are super high in sugar, and contain synthetic vitamins that are cheap and can contribute to health issues later down the track. They are also big business and use cheap ingredients that is probably genetically modified.
There is a range of nutrition in this breakfast cereal, but Im not here to bore you with the details, just trust me and eat up!! The ingredients may seem expensive at first, but when you add up the cost per serve, its actually not that expensive. And when it comes to your health, it is definitely worth it.
This recipe is gluten free, but if you find you are extra sensitive I would leave the oat-bran out. Try and use pesticide free or organic if you can, but soaking can help with this if organic is out of your price range.
Gluten Free Granola
Serving size 45g
1.5 cups of buckwheat
1 cup of almonds
1/2 cup raw pistachios
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup of Macadamias
1/4 cup of flax seeds
1/4 cup desiccated or flaked coconut
1/4 cup or Bob's Red Mill oat bran
1/2 cup hemp seeds
1/4 cup of honey
1/4 cup of coconut oil
1/2 tsp of salt
1/2 tsp of cinnamon
1/2 tsp of vanilla powder or extract
1/4 tsp of nutmeg
1/4 tsp of ginger powder
Soak buckwheat in a jar, almonds in a jar, pistachios, sunflower seeds, and pepitas together, over night in filtered water and 1 TBSP of salt each. I use recycled jars to soak them in as I have plenty of them.
Skip this step and only soak buckwheat if you are not concerned with activating your nuts.
Drain and rinse soaked buckwheat and nuts and seeds and in a food processor pulse almonds until roughly chopped, then pistachios, sunflower, pepitas, and macadamias until all roughly chopped, not too fine.
Pour nut mix into a large bowl, and add the rest of the ingredients and mix together with your hands until well combined.
If you have a dehydrator spread on flat sheets or baking paper. I use about 3 trays. Dehydrate for 24 hours on 41°C.
In the oven use large trays with baking paper on 50°C or lower for around 24 hours or until nice and dry.
Let granola cool and break up into a large airtight container and store in the fridge.
This is addictive so stick to your serving size and add berries, almond milk, and some good quality yoghurt or kefir.