I'm unabashedly in love with homemade granola. I need to have a jar full of some at home, at all times! Today I'm sharing a new favourite homemade granola that has been added to our rotation - Glutenfree Buckwheat Granola!
I have been using buckwheat flour quite frequently in my baking and I love it. But buckwheat groats are another story. I knew nothing about these till I came across them on Sangeeta Khanna's blog and hundreds of Instagram posts. I must say they do live up to the hype. They have a mildly nutty taste and crumble easily in the mouth. Baked as granola, they are pleasantly crunchy and take on the surrounding flavours very well.
Health Benefits of Buckwheat
Buckwheat is actually a fruit seed of a plant. It has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, which is wonderful for vegetarians. Buckwheat is also high in fibre and B vitamins. It’s also said to lower blood pressure and reduce cholesterol. Since its gluten-free, it's a wonderful substitute for grain for all those with gluten sensitivity.
This Glutenfree Buckwheat Granola makes a super addictive all-day snack and also a mean topping for smoothies. I'm not getting over these anytime soon either. Or at least till the weather turns!
Find instructions & ingredients for making this easy granola in the recipe card below.
You can browse some more homemade granolas here.
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Buckwheat Granola...Gluten-free
Ingredients
- 250 gms Buckwheat groats
- 10 gms Popped amaranth
- 60 gms Almond flakes
- 30 gms Sunflower seeds
- 3 Tbsp Coconut oil
- 3 Tbsp Almond butter you could use peanut butter
- 1 tsp cinnamon powder
- 80 ml Honey
- 2 tsp Vanilla extract
Instructions
- Pre heat the oven to 170C. Line a baking tray with silpat or baking paper.
- In a large bowl, combine the buckwheat groats, almonds, popped amaranth and sunflower seeds.
- In a large bowl, combine the buckwheat groats, almonds, popped amaranth and sunflower seeds.
- Stir wet mixture into dry ingredients until the dry ingredients are well coated.
- Spread this in an even layer onto prepared baking tray.
- Bake for 15 minutes, carefully turn it over. Give it another 15 minutes, watch this carefully, it can burn quite fast ( this is experience talking!). The mixture should be a golden brown, it does harden further on cooling.
- Let cool completely before storing in an airtight jar.
K says
Pls specify the quantity of almond butter please , thanx
natashaminocha says
Hi Karishma, this recipe takes 3 Tbsp Almond Butter..its mentioned in the recipe. 🙂
Would love to hear from you how this turned out! Cheers