A toasty, just crunchy enough gluten-free granola with the warmth and cozy sweetness of gingerbread.
Ingredients
1/2 cup
Buckwheat groats, dry
(100g)
1/2 cup
Almonds, raw
(80g raw, chopped)
1/4 cup
Pumpkin seeds (pepitas)
(100g)
1 1/2 tsp
Lemon juice
(fresh)
1/2 cup
Rolled oats- Gluten Free
2 tbsp
Chia seeds
(25g)
2 tbsp hulled
Sunflower seeds
(11g)
2 tbsp hulled
Hemp seeds, shelled
(22g)
1/4 cup
Figs, dried
(chopped, can also use dates)
1 tsp
Cinnamon
(ground)
1 tsp
Ginger, ground
(ground)
1/2 tsp
Cardamom, ground
(ground)
1/4 tsp
Cloves
(ground)
1/4 tsp
Allspice, ground
(ground)
1/3 cup
Maple syrup
(63ml, pure)
2 tbsp
Coconut oil
(melted)
Instructions
In a bowl, place the buckwheat, chopped almonds and pepitas, along with the lemon juice. Cover with water. Seal with cling wrap and refrigerate overnight.
Preheat the oven to 300F (150C).
Drain the buckwheat mixture, and rinse well in a sieve. Place in a larger bowl. Add all the remaining ingredients and toss to combine well.
Spread the mixture out on two baking sheets lined with parchment paper.
Bake, stirring once or twice, for 45 minutes or so, until dried out to just crisping up, and golden. (If you want lovely clumps of finished granola, don't stir and break) Cool and break up into clumps. Store in an airtight container for up to 4 weeks.
Notes:
Yields 24 servings as 2 tbsp per serving as a topper. I often double the recipe to batch it. This recipe is VERY flexible. just use what you have in the cupboard.
The soaking part is to remove phytic acid. You may skip this part if you desire.
