Homemade granola is easy to make, the combinations are endless and you can customize the ingredients and flavor to suit your taste. This healthy buckwheat granola isn’t loaded with sugar or oil and is also suitable for people on gluten-free diets. And with two athletes (unfortunately I’m not one of them) in the house, I find myself looking for ways to incorporate a variety of nuts, seeds and grains into our diets. I came across this crunchy buckwheat granola in Donna Hays fresh and light magazine and thought it would make a nice change from granola made with oats.
Soaking grains and nuts overnight in water with a little lemon juice breaks down phytic acid, making nuts and grain-like seeds (buckwheat) easier for the body to digest and absorb more nutrients. Although you can eat granola as a cereal with almond milk, coconut milk, rice, soy or dairy milk, we prefer adding tablespoonfuls to yoghurt, soaked oats or porridge. My daughter takes a jar of crunchy buckwheat granola to work and eats as a snack.
I have tossed a few tablespoons of this granola into some leafy green and grain salads, adding a granola crunch that is quite delicious. Depending on how you use this granola, you could easily half the recipe, but I am sure it wont take you long to make good use of this delicious crunchy buckwheat granola. It’s a pretty good way to kick-start your day.
Crunchy Buckwheat Granola
Adapted from Donna Hay’s Fresh and Light Magazine
1 cup raw buckwheat
1 cup of almonds, roughly chopped
1/2 cup of pumpkin seeds
1 tablespoon of lemon juice
1/4 cup sesame seeds
1/4 cup chia seeds
1 teaspoon ground ginger (or try cinnamon or mixed spice)
1/4 cup maple syrup
2 tablespoons coconut oil, melted
You will need a large baking tray or two smaller ones lined with non-stick baking parchment.
How to make:
Add the buckwheat, almonds, pumpkin seeds and lemon juice into a bowl. Cover with water and leave to soak overnight in the refrigerator or, 8 to 12 hours
Pre-heat the oven to 150C/300F/130C Fan/Gas 3.
After soaking, drain and rinse the buckwheat and nut mixture under running water. Leave to drain for about 10 minutes to remove an excess water, then place into a large bowl. Add the sesame seeds, chia seeds, ginger or cinnamon, maple syrup and coconut oil. Thoroughly mix all the ingredients together.
Spread the granola mixture evenly over the prepared baking tray(s). Bake for 45 to 50 minutes, string occasionally, until golden and crisp. It took 60 minutes for me using a fan oven. Rest the trays on a wire cooling rack and once the granola has cooled, store in airtight containers (2 to 3 weeks) and refrigerate. Use as required.