This nut free and healthy raw cacao buckwheat granola is also another gluten free alternative for a perfect breakfast. There is nothing easier and healthier than to make your own granola (free of all the bad stuffs).
One of my first granola recipe was my lovely crunchy homemade granola with amaranth and one of my most popular recipe as well. This recipe is actually a basic recipe that I cook once or twice a month.
I’ve been wanting to come up with something different. As I am a big lover of buckwheat groats and chocolate, this raw cacao buckwheat granola was a perfect combination. It is totally nut free and gluten free, for the whole family !
Why is it good?
If you check the ingredients, this granola is a bomb in term of nutrients. It has buckwheat groats, pumpkin seeds, sunflower seeds, flaxseeds flour, chia seeds, quinoa puffs, hemp seeds, coconut flakes, coconut oil, date syrup and raw cacao.
Can I do my own flaxseed flour or powder?
Flaxseed flour tends to be a bit expensive. But it is so easy to make your own. And I have a great tip. A proper high-speed blender (e.a. Vitamix or Blendtec) or a coffee grinder does perfectly the job while a regular (small or medium) blender does not work.
Also, to reduce flaxseeds into flour, I usually use 1 full cup of flaxseeds so the high-speed blender has enough quantity to create a perfect flour.
Finally, I can not keep my flaxseed flour over the counter as it becomes quickly rancid so I prefer to keep it in the fridge in an airtight container where it can last at least 3 to 4 months.
What are quinoa pops?
Usually, you can find quinoa pops in any organic shops. But if it is not available, while preparing my granola, I cook regular quinoa (on a baking tray) in the oven for 10 minutes to let them roast and pop.
More about this raw cacao granola
This granola is made in less than 30 minutes and I have always a batch of granola at home that I combine with everything (even salads) and its crunchy taste is irresistible.
Kids eat it plain with nut milk or mix it with some nut yoghurt. For me personally, I love to sprinkle it on my overnight oats or chia pudding. Sometimes, I simply eat it with some fruits or for a quick snack ! What I love the most in this recipe is its crunch and sweet chocolaty twist that you can add to basically everything !
Top Tip
Good news !! You can keep this healthy granola for 2-3 weeks in an airtight container. I usually do a big batch of granola (2 times the recipe) every 3 weeks, so it’s not that much work!
Healthy and….
Crunchy, full of flavors and chocolaty !
If you make it
If you make my raw cacao buckwheat granola, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAW CACAO (chocolate) BUCKWHEAT GRANOLA AND NUT FREE
INGREDIENTS
DRY INGREDIENTS
- 1 ¼ cups buckwheat groats
- ½ cup sunflower seed
- ⅓ cup pumpkin seeds
- ½ cup linseeds, ground into flour
- ¼ cup chia seeds
- ⅓ cup quinoa puffs
- 3 tbsp hemp seeds
- ⅓ cup coconut flakes
- ¼ tsp vanilla powder
- 2 tbsp raw cacao powder
- 1 pinch Himalayan salt
LIQUID INGREDIENTS
- ¼ cup coconut oil
- 4 tbsp date syrup (or maple syrup)
INSTRUCTIONS
- Preheat the oven to 170C (fan).
- Place all the dry ingredients in a mixing bowl (except the vanilla powder, cacao powder, and Himalayan salt). Mix well.
- Heat the coconut oil in a pan over medium heat. Let melt the coconut oil slowly and mix in the date syrup, vanilla, and raw cacao powder. Add a pinch of salt and whisk gently altogether until smooth.
- Spread the wet mixture over the dry ingredients and stir well until well coated.
- Line a baking tray with parchment paper. Place your mixture on the lined tray and spread it out thoroughly.
- Bake it for 10 minutes or until crispy. Make sure you check the cooking after 10 minutes (and taste) to see if cooked (as each oven is different). Because of the raw cacao, you can not see when the ingredients are roasted. If not crispy enough, mix with a wooden spoon and add 3 to 5 minutes extra in the oven while still checking regularly (this extra time is needed if you double the ingredients).
- When cooked (and crunchy) let it cool down before placing it in an airtight container.
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