LA Inspired Gluten Free Buckwheat Granola

mueslila

On a trip to Vancouver and California last year during the Northern Summer I was inspired by the wide range of wonderful food I got to sample. Some of the food was indulgent and rich. But a lot of the food was healthy and wholesome. I stand by my view that there are a lot of healthy food options in the North America, especially on the West Coast.

Beautiful summer berries at Granville Public Market in Vancouver
Beautiful summer berries at Granville Public Market in Vancouver

Now, on to the granola…. One reoccurring ingredient I came across in the granola I ordered in LA was a triangle shaped grain I hadn’t cooked with before.  So I asked a waiter in a vegan cafe what it was assuming he would have an encyclopaedic knowledge of all things healthfood…but his response was “granola” – which I guess was kinda right. He may have just thought my accent was weird.  Well, it turns out the triangular grain was buckwheat.

Buckwheat laden breakfast parfait from Euphoria Loves Rawvolution Cafe in Santa Monica

So, inspired by my healthy grain packed LA granola, I decided to mix up my usual muesli recipe a little (see my first ever post here – https://beachkitchen.com.au/2014/01/26/good-start-home-toasted-muesli-with-quinoa-and-chia/).

As this is a really seedy, grainy granola that has bulk on its own I have omitted oats to make it gluten free.  However, if you aren’t fussed about making it gluten free you could add oats (and any other fruit, nuts and seeds that take your fancy) to bulk it out.

Ingredients

  1. 2 cups buckwheat
  2. 2 cups millet (or other gluten free fine grain, I have also used amaranth when it is available)
  3. 2 cups of mixed seeds (I used 1/2 cup linseeds, 1/2 cup pepitas, 1/4 cup sesame seeds, 1/4 cup chia seeds).
  4. ¼ cup chia seed
  5. 1 cup threaded coconut (or coconut flakes, whatever you have)
  6. 1 cup flaked almonds
  7. 1/2 cup dried cranberries
  8. 1/2 cup sultanas
Sesame and chia seeds

Toasting liquid

  1. 2 cup coconut oil
  2. 1/2 cup honey
  3. 1 teaspoon vanilla essence
  4. 1 teaspoon cinnamon

Method

Preheat the oven to 150 degrees celsius. Distribute all the dry ingredients (except dried fruit and coconut) in a roasting pan. Combine the roasting liquid ingredients over a very low heat in a small saucepan (if its hot enough and the coconut oil is in liquid form, you won’t need to heat). Pour the liquid over the dry ingredients and stir to combine. Add the granola to the middle tray of the oven, stirring and checking every 5 – 10 minutes to check the granola isn’t too brown. When the granola is almost done to your liking, add the coconut to toast (coconut tends to burn easily so I like waiting till towards the toasting process to add it).

Remove from oven when the granola is toasted to your liking. I like mine toasty – so I leave it in to cool for about an hour after I have turned the oven off (though this comes with the warning that some may stick to your tray – I suggest using baking paper to avoid this!). Store in an airtight glass container and enjoy. I like my granola with a generous serving of yogurt and fresh fruit.

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