Granola Crunch

Breakfast is probably the hardest meal of the day for anyone with Celiac disease, Fructose Malabsorbtion or any other intolerance/allergy.  As most breakfast meals are full of gluten and sugar. You get quite sick of having the same old thing that is usually drowned in hidden sugar or tastes like cardboard. I know i was over it. I have been playing around making granola for a while now and this has become my favourite recipe, i also use it to make my Cacao crunch. Recipe soon 🙂 IMG_7685

This makes a Large batch

  • 2 cups Buckwheat soaked over night
  • 1 cup sunflower kernels
  • 1 cup Pepitas
  • 1.5 cups Walnuts roughly chopped
  • 1 cup Almond Pulp or Almond meal
  • 4 Tbs Chia seeds
  • 1/2 cup coconut oil melted
  • 1.5 cup Shredded Coconut no added sugar
  • 3 tsp Cinnamon

You may sweeten with rice malt syrup if you like , i find it tasty enough especially when you add some blueberries.

Buckwheat draining after being soaked

Buckwheat draining after being soaked

All ingredients combined

All ingredients combined

Spread out on trays ready to be cooked

Spread out on trays ready to be cooked

Preheat oven to 150°

  • Soak the Buckwheat in a jug with water overnight.  Soaking germinates the seeds, destroying the chemicals that prevent our bodies from absorbing a large part of the vitamins and minerals in the buckwheat.
  • Rinse the Buckwheat thoroughly as it has a slimy film over it and let drain
  • Prepare all your ingredients and put all together  into a large bowl add the buckwheat
  • Mix until combined
  • Line 2 baking trays with baking paper and spread out the mixture
  • Pop in the oven for 5-10 mins until slightly golden on top
  • Take out mix it around to ensure all the mixture browns, pop back in the oven for another 5-10 mins
  • Continue until cooked to your liking
I like mine golden

I like mine golden

Banana, Coyo and Granola Crunch

Granola Crunch with banana and coyo



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