If you need or want to avoid gluten protein or are sensitive to wheat, this granola recipe provides for a tasty breakfast that is quite filling. It uses buckwheat, which is a fruit seed that can be used as a substitute for cereals, and oats, which contain avelin, a protein similar to gluten but that research has shown to safe to be consumed by people with gluten intolerance.
- 270g of rolled oats
- 510g of buckwheat groats
- 180g of walnuts, chopped
- 60g of almonds, chopped
- 105g of sunflower seeds
- 105g of sesame seeds
- 120g of goji berries
- 6 tablespoons of raw honey
Preheat the oven to 180ºC. Mix all the ingredients in a large bowl using your hands. You can either mix the honey directly in the bowl or if you want the mix to be less sticky you can let it drip on top of the mix once it’s on the baking tray.
Spread the mixture thinly on a baking tray. It is important to spread it as a thin layer so as to get an even toast once it goes in the oven. Unless you have a large baking tray, you may need to use several trays or take several turns to go through all the mixture.
Bake in the preheated oven for 10 minutes or until lightly toasted.
Once it’s done let it cool before serving or storing it.
As a serving suggestion, I like to mix 5 to 6 tablespoons of Greek yogurt in a bowl together with 2 tablespoons of apple juice. Stir it and once you get an even mix add the granola, a teaspoon of chia seeds, a pinch of organic bee pollen grains and a dozen raisins.