almonds breakfast buckwheat coconut dessert gluten free granola recipes walnuts Mar 14, 2019

This recipe has been a popular one ever since I made a batch and sold bags of it a local school fair a few years ago. I had customers contacting me days after asking for more bags (even though I only made a batch purely to bring people to our stall for Linked - Training & Nutrition)! I’m not quite ready for a granola line just yet so I thought I may as well share the recipe so you guys can bake it yourselves and see what all the fuss is about!

I love that the base grain for this granola is buckwheat because we all need more food diversity in our diet to improve our microbiomes and we tend to always go for oat based products when it comes to muesli and granola. So give it try and share and tag your pics on socials for me to see :)

Makes approx 18 serves


2 cups raw buckwheat
1 cup almonds, chopped
1 cup desiccated coconut
¼ cup mixed sunflower seeds, chia seeds and goji berries
2 teaspoons cinnamon
Pinch of salt
2 tablespoons coconut oil
2 tablespoons maple syrup
1 tablespoon vanilla extract


Heat oven to 120°C. Combine buckwheat, almonds, coconut, seeds, cinnamon and salt in a bowl. Heat the oil, maple syrup and vanilla on low heat until well combined.

Add the wet ingredients to the dry ingredients and mix well. Spread on a baking tray lined with baking paper. Bake for 30 minutes, turning the mixture halfway.

Set aside to cool completely and then add in the goji berries before storing in an airtight container in the fridge.

Serve ¼ cup granola with milk/yoghurt/kefir and fresh fruit.


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