Crispy gluten-free granola, filled with seeds and Christmas flavour.
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Breakfast
Servings: 20servings
Equipment
Mixing bowls
Oven
Baking sheet and baking parchment
Ingredients
500gbuckwheat groats
100grolled oats
50gpumpking seeds
50gsunflower seeds
200galmondsroughly chopped or flaked, see notes
50gcoconut flakes
5tbspcoconut oilmelted
5tbspmaple syrup or honey
2-3tspspice mixsee notes
pinch of salt
Instructions
Preheat your oven to 180°C (fan 160°C, 350°F, gas 4) and generously line a large baking sheet with baking parchment.
Add the buckwheat, oats, almonds, pumpkin seeds, sunflower seeds and coconut flakes to a large mixing bowl.
Add the melted coconut oil, maple syrup, spices and salt to a smaller mixing bowl and stir until completely mixed.
Add the liquid mixture to the dry ingredients and use a spatula to combine. Make sure that all dry ingredients are well coated.
Spread the mixture evenly on the baking sheet and bake for 15 minutes.
After 15 minutes, take the baking sheet from the oven and carefully stir with a spatula. Place in the oven again and bake for another 10-15 minutes.
Leave to cool on the baking sheet until completely cooled down.
Notes
Flaked almonds burn faster. If you use flaked almonds, then do not add these at the beginning, but add them when you stir the mixture after the first 15 minutes of baking.
I used shop-bought 'Lebkuchengewürz' for my Seasonally Spiced Granola, but you can also use:
gingerbread spice
pumpkin spice
the Dutch 'koek- en speculaaskruiden'
a homemade spice mix
When the granola is cooled down completely, store in an airtight container or jar. It will keep for 2-3 weeks.