Gluten Free Granola
Granola cravings got REEEEAL over the last few weeks. However none of the granola in the stores were appealing to the serious craving I had....After being scarred from multiple granola product developments and having completed many taste testings by the kilos!! It was time to get Granola Making again.
This granola is so simple to make and definitely fail proof (unless you burn the coconut...)
The recipe is gluten free and uses brown rice syrup as the sweetener. If you are super sensitive to sugar I suggest looking up other alternatives like monk fruit syrup.
Expect it to be..
- Hearty.....& Addictive
- Feel Free to add your own twist on spices but mine are just the go to spices I love for Granola.
Gluten Free Granola
Wholesome Hearty Granola easy to make delicious to eat
- 1.5 cup Almonds
- 1 cup Buckwheat Kernels
- 2.5 cups Coconut Flakes
- 1 cup Sunflower Seeds
- ¼ cup Black Sesame Seeds
- ½ cup Dried Fruit chopped (Figs, apricots, goji, currants)
- 3.5 Tbs Coconut Oil
- ¼ cup Brown Rice Syrup
- 2 Tbs Fennel Seeds
- 2 Tbs Cinnamon
- Sprinkle Himalayan Salt
- Pre-heat oven on bake at 180 degrees
- In a large bowl mix together the fennel seeds, Almonds and buckwheat
- To a small saucepan, add the coconut oil, brown rice syrup, salt, 1Tbs Cinnamon. Keep over a medium heat for 2-3 minutes, mixing frequently until thoroughly combined.
- Pour half of the oil mixture over the almonds and buckwheat combine until all the mixture is coated. Arrange on a large baking sheet, spread out even and allow clustering chunks as well.
- In the meantime arrange the coconut flakes on a separate baking sheet and drizzle over the remaining oil mixture and then bake for 5 minutes or until golden. Make sure to keep an eye on these as they burn very easily. Once cooked allow to cool.
- Bake for 15 minutes or until golden deep brown, allow to cool.
- Combined all remaining ingredients in a large mixing bowl, then add the almond mixture and baked coconut and enjoy!
- Store leftover granola in a airtight container preferably in the fridge for up to 3 weeks or in the freezer for 1 month.