Spiced Cacoa Buckwheat Granola (Gluten Free)
It’s been a while since I made my last batch of buckwheat granola; why I wonder as it so easy to make and tastes great. Definitely worth it.
I decided to add some raw cacao to the mix today for a delicious chocolate hit. You only need 1/4 cup to coat everything and make it taste chocolaty.
Buckwheat is naturally gluten free and these crunchy groats make the perfect base for granola. Plus I’ve added in lots of healthy extras; chia, pumpkin and sunflower seeds, toasted coconut flakes and crunchy almonds. The lovely warming spices – all spice, ginger and cinnamon adds a delicious seasonal twist.
This delicious granola would be amazing with some coconut yogurt or sprinkled on top of muesli or porridge.
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 2 cups buckwheat groats
- 1 cup toasted coconut flakes – I used coconut merchant
- 1/2 cup almonds crushed a little
- 1/4 cup chia seeds
- Pinch sea salt
- 2 tbsp coconut sugar – I used coconut merchant
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tsp all spice
- 1 tsp ginger
- 1 tsp cinnamon
- Wet ingredients;
- 1/4 cup coconut oil
- 1/4 cup raw cacao
- 1/4 cup maple syrup
- 1 tsp vanilla essense
- Mix all the dry ingredients in a large bowl.
- Gently melt the coconut oil, add in the cacao, maple syrup and vanilla essence. Stir to combine then add to the dry mix. Stir to coat everything really well.
- Spoon the mix onto a baking tray lined with baking paper and pat down.
- Bake in the oven for 15 minutes on gas Mark 4, remove from them oven and flip over the granola so that it roasts evenly. Bake for 5 more minutes then take out to cool.
- When it’s cool break up a little then store in glass jars.