This granola is full of some of my favourite superfoods, and was specially created for all the gluten and fructose free peeps out there who still love some granola crunch with their breakfast.
DID YOU KNOW?
Most store bought granola is actually far from ‘healthy’? It’s loaded with unhealthy oils and more sugar than we’d like to admit and many don’t even contain whole nuts or seeds.
Considering how easy this recipe is to make, there’s really no excuse not to make use of it. If you’re looking to watch your sugar intake (or even your calories). Then jump onto this recipe that boasts only 2g sugar per serving!
This recipe is packed with healthy fats and protein so we don’t need to be eating this by the bowlful. The best way to enjoy this nutrient dense dish is sprinkled on your smoothie bowl, over your morning yogurt, or even on top of a chia pudding to add a little bit of sweetness and crunch to your morning.
Low FODMAP Granola
Course: BreakfastDifficulty: Easy15
servings10
minutes15
minutes30
minutesA fructose friendly vegan granola recipe that’s perfectly golden with that chunky texture we all love.
Ingredients
1/2 cup buckwheat groats
1 cup mixed nuts (I used almond and walnuts)
2 tbsp pepitas
1/4 cup sunflower seeds
1 tbsp flax seeds
1 1/2 tsp cinnamon
3 tbsp cacao nibs
1/4 cup toasted coconut flakes
2 tbsp brown rice syrup (use maple syrup for grain free)
Directions
- Preheat oven to 325F
- In a food processor throw in your buckwheat, cinnamon, nuts and seeds. Leaving out the cacao nibs coconut flakes and rice malt syrup.
- Pulse just a few times until the nuts have broken down. You still want your granola chunky so be sure not to over process.
- Stir in the rice malt syrup so your mixture is evenly coated.
- Lay out mixture evenly onto a baking dish lined with parchment paper.
- Bake for 15 minutes or until golden, every 5 minutes check on the granola and toss around to ensure it doesnt stick or burn.
- Remove from oven and leave to cool completely, this is when the granola will start to harden.
- Stir through your coconut and cacao nibs, then transfer to 2 medium jars and store in the pantry for 2-3 weeks.
