This granola uses buckwheat groats instead of the common oat. These little triangular seeds are gluten-free and have a delightful nutty flavour. Plus, they're packed with protein, fibre, B vitamins, and minerals.
Author: Adapted from: Donna Hay in Fresh + Light magazine Issue 12
Ingredients
1cupBuckwheat groats
1cupboiling water
1tbspcacao powder
½cuphazelnuts(chopped)
¼cupflaxseeds(plus extra to serve)
¼cupblack chia seeds
¼cupsesame seeds
1tbsphoney(plus extra to serve)
1tbspolive oil(extra virgin)
¼cupcacao nibs
plain Greek yogurt and sliced pear(to serve)
Instructions
Rinse 1 cup buckwheat groats and place in a medium bowl with 1 cup of boiling water. Soak for 30 minutes.
While the buckwheat is soaking, preheat the oven to 300°F (150°C).
Line 2 large baking sheets with parchment paper.
Place 1 tablespoon cacao powder, ½ cup hazelnuts, ¼ cup flaxseeds, ¼ cup chia seeds, ¼ cup sesame seeds, 1 tablespoon honey and 1 tablespoon oil in a large bowl.
When the buckwheat is done soaking, drain and add to the large bowl. Mix to combine.
Spread the granola over the 2 baking sheets and cook, stirring occasionally for 30 minutes.
Add ¼ cup cacao nibs and continue to cook for 20 minutes or until golden. Set aside to cool slightly.
Serve with yogurt, sliced pear, extra honey and extra flaxseeds.
Nutrition
Nutrition Facts
Cacao and Hazelnut Granola
Amount Per Serving
Calories 493Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Sodium 10mg0%
Potassium 491mg14%
Carbohydrates 49g16%
Fiber 15g63%
Sugar 5g6%
Protein 14g28%
Vitamin C 1mg1%
Calcium 210mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.