PALEO, VEGAN, DAIRY FREE & GLUTEN FREE
This granola is great over yogurts in the morning or to nibble on as a snack throughout the day. While filling you up and settling your chocolate cravings you cant go wrong by having this granola in your cupboard.
Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect. Side-note for the ladies: eating magnesium-rich foods before your period will help ease cramping, headaches and back pain.
Serving Size 15 g
Amount Per Serving
Calories from Fat 70
Total Fat 7.8g
Saturated Fat 4.5g
Trans Fat 0.0g
Total Carbohydrates 4.1g
Dietary Fiber 1.0g
Vitamin A 0%•Vitamin C 0%Calcium 1%•Iron 3%
You will need:
1/3 cup pecans
1/3 cup walnuts
1/3 cup sliced almonds
2/3 gluten free oats
generous pinch of salt
1/3 cup coconut oil
2 tbs honey
1/3 cup raw cocoa powder
1 tsp vanilla
1/3 cup sultanas
Measure out all of the nuts(pecans, almonds & walnuts) and add them to a blender. Only pulse three or four times, you just want the nuts to be roughly chopped.
Add the nuts to a medium sized bowl with the gluten free oats, buckwheat & salt.
Lay greaseproof paper over a baking sheet and pour on the granola mix.
Press it down firmly with a wooden spoon so that it will form chunks when baking.
Allow cook for 10-12 minutes. It is quite difficult to tell when this is cooked by the look of it as the chocolate automatically makes it appear burnt, so go by the smell.
Take a pecan and taste it, it should taste nutty and pleasantly roasted.