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Craving crunch? This grain free buckwheat granola with almonds and apricots is an energizing on a regular basis breakfast you’ll LOVE…and it’s tremendous simple to make. Made with out oats, it’s a good way to extend your plant range…plus it’s gluten free and low FODMAP pleasant too!
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Rising up on Vancouver Island, there are a couple of meals which can be as hardwired into my West Coast hippie soul as a superb granola. Granola for breakfast, with a splash of soy milk and no matter fruit I’ve available, ideally eaten with the solar streaming by means of the window.
I like mine further crunchy: filled with nutrient-dense almonds and sunflower seeds, this naturally vegan, gluten free and grain free buckwheat granola delivers! She incorporates multitudes, my buddies: crunchy however not a chore to chew; nutrient-dense however mild on digestion; craveable however not too candy.
Oh, and there are not any oats on this one as a result of A) I’ve already acquired loads of yummy plant-based recipes the place oats are the star (apple pie oatmeal anybody?) and B) I need to introduce you to buckwheat, as a result of it’s wildly nutritious!
Time for me to placed on my nerdy dietitian hat for a second as a result of I do know what you’re considering…isn’t buckwheat, properly, wheat? NOPE ON A ROPE!
This confusingly named seed is definitely a relative of rhubarb. And it’s extremely good for you: I’m speaking resistant starch to assist feed your intestine microbiome. Wealthy in plant-based protein (together with the amino acid lysine), ¼ cup of dry buckwheat incorporates 6 grams of protein. Plus, minerals like iron, zinc (1mg every per ¼ cup!) and copper in addition to being excessive in anti-inflammatory plant compounds like rutin and quercetin.
If you happen to love this one, you’ll additionally love the millet granola in my gut health cookbook, Good For Your Gut. Oh, and for all my low FODMAP buddies? Tremendous simple to switch: simply omit the dried fruit and revel in with a portion of low FODMAP fruit for breakfast, like strawberries!
Let’s DO THIS!
Tips on how to make this yummy buckwheat granola
The place are all my fellow lazy cooks at? As a result of it doesn’t get simpler than this to make your individual granola: one bowl, 10 elements (INCLUDING the salt and oil!) and like 10 minutes of arms on time.
Step One: raid the pantry. You’ll want uncooked buckwheat groats, uncooked sunflower seeds, entire or slivered almonds, dried apricots, salt, vanilla, cinnamon, maple syrup, oil and an excellent ripe banana. This recipe is SUPER versatile: change up the nuts, seeds and fruit as you want!
Step Two: Mash the banana right into a pulp in a big bowl, then whisk within the oil, maple syrup, vanilla, cinnamon and salt till all the things seems good and clean.
Step Three: Combine in the buckwheat, sunflower seeds and almonds till it’s all properly coated.
Step 4: Unfold evenly on a parchment-lined baking sheet and bake in a preheated oven for 30-40 minutes, till all the things seems golden brown and toasty, stirring midway by means of.
Step 5: let cool COMPLETELY (no dishonest!), sprinkle with apricots, after which switch to an hermetic container on the counter for 1-2 weeks.
Extra gluten free vegan breakfast recipes
Grain Free Buckwheat Granola with Apricots
Craving crunch? This grain free buckwheat granola with almonds and apricots is an energizing on a regular basis breakfast you’ll LOVE. Made with out oats, it’s a good way to extend your plant range…plus it’s gluten free and low FODMAP pleasant too!
- 2 cups uncooked buckwheat groats
- 1 cup uncooked sunflower seeds
- 1 cup chopped uncooked, or slivered, almonds, or sub extra seeds for nut free
- 1 cup dried apricots, diced, omit for low FODMAP
- 1 medium tremendous ripe banana
- ¼ cup maple syrup
- ¼ cup avocado oil, or different impartial flavoured oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon floor cinnamon
- ½ teaspoon salt
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Preheat oven to 325℉ (160℃). Line a rimmed baking sheet with parchment paper and put aside.
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In a big bowl, mash the banana. Whisk in oil, maple syrup, vanilla, cinnamon and salt till clean.
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Combine within the buckwheat, almonds and sunflower seeds till properly coated.
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Unfold evenly on the baking sheet and bake for quarter-hour. Stir the combination, bringing the combination at outer edges into the centre of the pan so they do not cook dinner too shortly.
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Bake for 15 – 25 minutes extra, checking after 15, till the granola is golden brown, dry and toasty wanting.
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Cool utterly on the baking sheet set on a cooling rack. As soon as cooled, sprinkle with apricots and switch to an hermetic container. Retailer on the counter, away from direct daylight, for 1-2 weeks.
A low FODMAP serving of this granola is 1/2 cup (125 mL)…sure, even with the almonds and banana! Simply omit the dried apricots and revel in with contemporary fruit.
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