Grounding Gluten-Free Granola

When it comes to granola I am rather fussy. Most granolas that you buy in the shops are either extortionate in price or are riddled with refined sugars and very little protein. So, get ready to make the best granola of your life!

Personally, I prefer to omit dried fruits in my granola and swap them for ground spices, and orange zest Why? Dried fruits can contain lots of added sugars and preservatives (sulphates in particular) so I would rather keep this out and add fresh/frozen berries for a burst of sweetness when serving.

This recipe makes the bestttt gifts. I love to make a big batch of this granola and gift it to friends or family for Christmas, take it to a dinner party instead of choc, or gift it to a special someone ‘just because’ gift. I like to store mine in a glass jar to keep it nice and fresh. After all, homemade gifts are the best, right?

Serves 21 (1 serving equals 1/3 cup)

Ingredients

2 cups buckwheat kernels

1 cup raw almonds

1 cup raw walnuts

1 cup hazelnuts

1⁄2 cup sunflower seeds

1⁄2 cup pepitas

1 cup coconut flakes

1 orange, zested

3 tbsp coconut oil

2 tbsp pure maple syrup

1 tbsp ground ginger

1 tbsp ground cinnamon

1 tbsp ground cardamom

Create

1. Preheat a fan-forced oven to 140° C

2. Combine buckwheat, almonds, walnuts, pepitas, coconut flakes, orange & zest, cinnamon, cardamom, and ginger in a large mixing bowl, and stir with a wooden spoon to combine.

3. Melt coconut oil and maple syrup in a small saucepan over low heat, stirring with a spoon to combine. Once melted, pour over the dry mixture, and stir together with a wooden spoon. Make sure that all of the dry mixture is coated in this liquid gold.

4. Line 2 baking trays with baking paper, and divide the mixture evenly onto each tray. Bake in the oven for 1 hour until the mixture turns golden brown. Make sure you keep an eye on it and toss it regularly to ensure it cooks evenly and doesn’t burn. Personally, I like to set a timer for every 20 minutes to remind me to give it a gentle toss.

5. Once cooked, allow the granola to cool down on a heat-proof surface, with a clean tea towel over the top.

6. Once cooled transfer the granola into an airtight glass container to store for up to 3 months.