Crunchy Activated Buckwheat Granola Clusters
Think granola is boring? Think eating gluten free is a waste of your life? I guarantee these super-crunchy granola clusters will change your mind. This is my favourite granola of all time; I love it even more than the oat versions. The magic ingredient is activated buckwheat, which is as crunchy as chips and has a wonderful roasted coffee bean flavour. Coles sells a fantastic organic version that is very reasonably priced.
Granola clusters with sheep’s yoghurt and freeze dried raspberries
This granola sets in big satisfying clusters, so it’s a great snack to carry around when you’re on the go. But for a luxurious breakfast or snack, crumble it over yoghurt or coconut yoghurt with some springtime strawberries.
Cooks tips
Do yourself a massive favour - set a timer. No one feels good about burnt granola!
Oven temperatures vary widely, so I’ve given you a foolproof baking method to get the perfect toast and crunch every time. Put your granola into a cold oven, then roast it slowly at a low temperature. The granola will roast slowly and gently, giving you nuts that are perfectly golden brown and crunchy all the way to the centre.
You know those little desiccation sachets that you sometimes find in dry goods packaging? Don’t throw them away! Give them a second life by putting them in the granola jar. They’ll keep it fresh and crunchy for up to 1 month.
Make it your own - the possibilities are endless!
Use honey instead of maple syrup. Honey gives a sweet and sticky finish to the clusters.
Substitute your favourite nuts for the almonds and pecans. My favourite variation is hazelnuts in place of the pecans.
Add some dried fruit – try raisins, currants, chopped dried apricot or dried cherries
For a low FODMAP option, substitute ground almonds for coconut flour
Add 1 tbsp of cocoa nibs for an extra rich, adults-only version
Add some finely grated orange zest or a pinch of ground cinnamon
Activated Buckwheat Granola Clusters
Serves 6
Gluten free, dairy free, plant-based, low FODMAP option
Ingredients
½ cup pecans, broken in half
½ cup whole almonds
¾ cup activated buckwheat
2 tbsp sunflower seeds
3 tbsp pumpkin seeds
1 tbsp sesame seeds
2 tbsp coconut flour OR desiccated coconut OR ground almonds
3 tbsp almond oil
2 tbsp brown rice syrup
3 tbsp maple syrup
A pinch of vanilla powder
Method
Mix all the ingredients together thoroughly in a large bowl, taking care to evenly distribute the viscous brown rice syrup.
Scatter the mix onto a lined baking tray.
Place into a cold oven, then turn the oven on to 160°C. Roast for 25 – 40 minutes. The granola is done when it has turned golden brown.
Cool on the tray, then store in an airtight jar. Granola is best eaten within a week.
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