breakfast gluten free

The ultimate chocolate buckwheat granola clusters

April 29, 2017

I often find breakfast a challenge, I like variety so having a jar of home made granola on hand is always helpful, it also serves as a coffee-break snack! Granola is easy to make and your kitchen smells wonderful when it’s baking. This one is gluten free, dairy free and refined sugar free. You can adjust the sweetness to your liking by adding more or less rice syrup.

A NOTE ABOUT BUCKWHEAT AND QUINOA PUFFS
Although the name suggests otherwise, buckwheat is actually not a wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and sorrel so it is a great option for those wanting gluten free recipes. Buckwheat groats also add a special crunch when toasted and are high in minerals and anti-oxidants.

Quinoa puffs are literally quinoa grains that have been gently heated until they ‘puff’ they have a yummy, toasted flavour with a soft center, you can eat them on their own as a breakfast cereal.

Enjoy!

RECIPE

Makes one extra large jar

DRY INGREDIENTS

1 cup of buckwheat groats
1 cup of quinoa puffs
1 cup of coconut threads
1/2 cup sliced almonds or other nuts
1/4 cup sunflower seeds
1/2 teaspoon of himalayan or sea salt

LIQUID INGREDIENTS
1/4 cup of coconut oil, melted
3 – 4 tablespoons of rice syrup or organic 100% maple syrup or honey
3 tablespoons of cacao powder
1 tablespoon of tahini
1 teaspoon of vanilla extract
1 teaspoon of cinnamon

Preheat oven to 150 degrees celsius.

Place all the dry ingredients in a large bowl and stir to combine.

Melt the coconut oil by placing a smaller bowl into a larger one of hot water or by gently heating in a small pot over a low heat.

Mix together all the liquid ingredients in a medium sized bowl. Pour over the dry ingredients and mix well. It will be sticky, chocolatey and clumpy.

Line a baking tray with baking paper and spread out your granola as evenly as possible.

Bake for 20 minutes, remove from the oven and allow to cool completely.

Break up the granola with your hands and place in an airtight container or lidded jar.

Serve with your favourite nut milk, yoghurt and fresh fruit.

I love snacking on mine too for a mid afternoon pick-me-up!

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2 Comments

  • Reply Jenny Coker April 30, 2017 at 1:17 pm

    Hi Sheryl and Janine,
    This is divine and I’m sharing the recipe today with my daughter-in-law and g/children in Dallas Texas. There is as much room as the huge prairies for the delicious food and as importantly, for the way you bring them together.
    There is so much room here for this healthy fare although as one Texan laughingly said to me when I showed them healthy lunches for my son and daughter-in-law at their office, ‘ Looks great but, why are you showing me that stuff…I’m Texan.’!!
    The family can’t wait for Whole Foods to arrive down the block. Burgeoning population is outstripping resources here and opportunities galore. meantime, I shall pick up your new book when I return home next month. Cover looks amazing.

    Good luck!
    Cheers, Jenny

  • Reply Sheryl Nicholson April 30, 2017 at 9:07 pm

    Hi Jenny,
    Thanks so much for your comments 🙂 Gosh Texas sounds challenging for those wanting to be a little healthy! Enjoy the rest of your trip.
    Sheryl

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