Chocolate Buckwheat Granola
Buckwheat is a great substitute for people with wheat or gluten intolerance. It has a high protein content and besides other attributes helps reduce cholesterol levels and lowers blood pressure. This can be stored for up to one week in a sealed container or jar.
What you need
300g gluten-free rolled oats
200g buckwheat groats
100g coconut chips
150g mixed nuts/seeds of your choice (I use pecan and pumpkin seeds)
4 tbsp chia seeds
½ tsp sea salt
25g coconut sugar
2 tbsp Green & Black’s cocoa powder, sifted
70ml coconut oil
4 tbsp honey or maple syrup
2 tbsp agave nectar
1tsp vanilla extract
What you do
Preheat oven to 170 °C.
Combine all the dry ingredients in a large bowl.
In a saucepan melt the coconut oil, maple syrup/honey and agave nectar, stir in the vanilla extract and mix to combine.
Pour the mixture over the dry ingredients and stir in to ensure it is all evenly coated.
Spread the mixture out over a large baking tray, making sure the mixture is level and compacted.
Bake for approximately 15 minutes and then remove from the oven, turn the mixture over and return to the oven for approximately a further 10 minutes. You have to go by the aroma to tell when this is actually baked through as the cocoa powder gives a dark appearance to the dish.
Once it has cooled, keep in a large airtight container.