Crunchy Coconut Buckwheat Clusters

Homemade granola or cereal of any kind is not safe in my house, guaranteed I will devour the whole batch within mere hours. If you have a similar addiction you can rest assured that this recipe is low sugar and deliciously nourishing.

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Buckwheat is actually the seed of a fruit that is related to rhubarb and sorrel making it a great gluten free option for people with intolerances or sensitivities.

Buckwheat is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline, and on top of all of this it is also a great source of insoluble fibre!

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Its all well and good to know how nutritious buckwheat is, but to be honest I really don’t think you will need any encouragement to tuck into this delicious chocolatey crunchy granola!

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Crunchy Coconut Buckwheat Clusters

6 cups puffed buckwheat

1 cup desiccated coconut

6 tbsp raw cacao powder

1/2 cup raw buckwheat

1/4 + 1/8th cup melted coconut oil

1/4 + 1/8th cup rice malt syrup

Pre heat a fan forced oven to 160

  1. Place all ingredients into a large bowl and stir gently until everything is sticky, adding in a small amount of extra rice malt syrup if its not sticky enough
  2. Pour the mixture onto a lined baking tray and press down gently
  3. Bake for ten minutes, stir the mix and then press down again and bake for a further ten, watching closely to ensure the edges dont burn
  4. Allow to cool fully before breaking up into clusters and storing in an airtight container
  5. Devour the whole batch!…..or a small bowl…

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