A nut free super seedy espresso flavored buckwheat granola to start your morning right
Vegan | Gluten Free | Nut Free | Dairy Free
This seedy buckwheat granola is a mix between traditional granola and a seed mix. It uses no oats or nuts, making it naturally gluten free. Buckwheat is actually a type of fruit seed, related to the rhubarb and sorrel family. The buckwheat also adds crunch and a mild nutty flavor to the granola.
It’s not an overly sweet granola, but it has a lot of crunch and a delicious espresso taste! It tastes great alone as a snack, over yogurt or in a bowl of milk and fruit. The recipe is quite small, so feel free to double it as you like. It’s easy to make but requires a bit of planning the night before, so make sure you pre-plan this one to presoak the seeds.
Seedy Buckwheat Granola
This seedy buckwheat granola is a delicious small batch espresso flavoured granola. It's nut free, gluten free and vegan and makes a great snack or morning breakfast.
The night before, combine the buckwheat, pumpkin seeds, sesame seeds and lemon juice into a mixing bowl. Cover with cold water and cover the bowl with plastic wrap and leave to soak in the refrigerator overnight.
The next day, rinse and drain the soaked mixture. Pour into a mixing bowl
Add the rest of the ingredients to the seeds and combine well.
Preheat the oven to 150C and line a baking tray with baking powder
Spread the mixture evenly over the tray and toast in the oven for 40 minutes, until the granola looks dry and crunchy, turning the tray halfway to ensure even cooking.
Remove from oven, let cool and then break up the granola in pieces.
You can store it in an airtight container for up to a week.
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Photography and styling by Zissy Lewin for Nutreats®
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