Start your morning with buckwheat granola clusters
Sticky sweet clusters of goodness, granola is as tempting for breakfast as it is for a late-night sweet fix. Sadly for the gluten-intolerant members of society, oats are off limits, so we’ve replaced them with seeds and buckwheat in this breakfast treat. You can use whichever seeds you happen to have on hand in place of sunflower seeds and pepitas.
INGREDIENTS
1.5 cups buckwheat groats (soaked overnight)
1/4 cup mixed sunflower seeds and pepitas
1/4 cup coconut flakes
1/2 cup maple, agave or date syrup
2 tablespoons coconut oil
1 teaspoon cinnamon
pinch of salt
TO MAKE
Preheat oven to 150°C and line a flat baking tray with baking paper.
In a small saucepan, melt the coconut oil with the maple syrup. While this is melting, combine all of the dry ingredients in a large bowl and mix with a wooden spoon.
Once the maple syrup and coconut oil have melted and combined, pour over the dry ingredients and mix. Spread the mixture onto a lined baking tray and bake for approximately 30 minutes, or until golden brown.
Allow the granola to cool and serve with yoghurt and fruit, or enjoy atop a thick green smoothie.
Depending on your tastes, you can add more sweeteners such as coconut sugar, as well as cacao nibs and other spices such as nutmeg. Those who like to dabble in raw-food recipes can use a dehydrator in place of an oven for this recipe.
Image via Real Food Source.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.