Seedy Buckwheat Granola

A nut free super seedy espresso flavored buckwheat granola to start your morning right

 

Seedy Buckwheat Granola (Nut Free, Vegan, Gluten Free)

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 (nut free, vegan, gluten free)

 

Seedy Buckwheat Granola (Nut Free, Vegan, Gluten Free)
Seedy Buckwheat Granola
Print Recipe
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.
Servings
4 servings
Servings
4 servings
Seedy Buckwheat Granola (Nut Free, Vegan, Gluten Free)
Seedy Buckwheat Granola
Print Recipe
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.
Servings
4 servings
Servings
4 servings
Ingredients
You will also need
Servings: servings
Instructions
  1. 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.
  2. 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.
  3. The next day, rinse and drain the soaked mixture. Pour into a mixing bowl
  4. Add the rest of the ingredients to the seeds and combine well.
  5. Preheat the oven to 150C and line a baking tray with baking powder
  6. 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.
  7. Remove from oven, let cool and then break up the granola in pieces.
  8. 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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slightly adapted from this recipe

 

 

Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. A Wits University graduate, she earned a Bcom (Hons) (Cum Laude) in Business Management. She’s a writer, runner and passionate about the 3 f’s – food, fashion and fitness. When she’s not inhaling the latest news, trends and ideas you can find her in the kitchen figuring out how to turn a broccoli head into a meal.
Zissy Lewin

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