Truly gluten free buckwheat granola
This recipe makes 2 x 1l jars of granola
  • 9-10 small dates (40g)
  • 3 cups of buckwheat groats (600g)
  • ½ cup of golden linseed (90g)
  • ½ cup of sunflower seeds (85g)
  • ½ cup of cashew nuts (85g)
  • 1 cup of walnuts (115g)
  • ½ cup of almonds (85g)
  • 3 ripe bananas (375g peeled)
  • 2 tablespoons of coconut oil (35g)
  • 3 teaspoons of cinnamon
  • a pinch of salt
  • ½ - 1 cup of chopped dried fruit - dates, raisins, apricots, goji berries (optional)
  1. Add dates with 2 tablespoons of water to a plastic container, close and microwave for 30sec to a minute to boil the water. Keep the container closed and set aside. This will soften the dates.
  2. Add cashew nuts, walnuts and almonds to a food processor with a blade attachment. Blitz until nuts are coarsely chopped.
  3. Added chopped nuts, buckwheat groats, golden linseed and sunflower seeds to a bowl. Mix well.
  4. Add peeled bananas, steamed dates, coconut oil, cinnamon and a pinch of salt to the same food processor bowl you used for chopping nuts. Blitz until mixture is well combined.
  5. Add the banana mixture to the bowl with buckwheat, nuts and seeds. Mix well. Mixture will be quite wet.
  6. Heat the oven to 180°C / 356°F fan. Line 2 baking sheets with baking paper. Spread the mixture evenly over two trays.
  7. Bake for 13-15 minutes and stir the granola. At this point it will still be quite wet.
  8. Bake for another 12 to 15 minutes until granola will be golden and crunchy (granola gets more crunchy as it cools so you want to take it out of the oven when it's almost perfect). Watch granola closely during the second part of baking - it crisps very fast.
  9. When granola is cooled add chopped fruit and mix well (optional)
Recipe by VeryBreakfast at