Buckwheat superfood granola

This granola is crunchy, nutty and full of flavour - and it beats those sugary shop-bought versions hands down. You can add any nuts, seeds, dried fruit or cheeky extras (dark chocolate nibs!) you like.

Ingredients: Makes one large tupperware tub!
250g raw buckwheat
100g oats (leave out if you want it to be truly gluten free)
50g sunflower seeds
50g dessicated coconut
2 tbsp brown rice syrup (or honey)
1 tbsp coconut oil
pinch of salt
1 tsp cinnamon
1 tsp vanilla essence
1 tsp minced/grated ginger
2 tbsp raisins or other dried fruit


Soak the buckwheat in cold water for a couple of hours. Drain and rinse. Then put in a large bowl with the oats, sunflower seeds, vanilla essence, salt and spices. Mix well. Next, add the coconut oil and syrup, stirring to coat all of the ingredients. Spread the mixture on a large baking tray lightly greased with coconut oil. Place in a pre-heated oven at about 180 degrees for around 50 minutes - stirring every 10 minutes to stop it over-browning. Half way through add the coconut and dried fruit and stir well.

Leave to cool thoroughly before putting into an air-tight container (if you can resist eating it straight away!)

 Did you know? Buckwheat is not a type of wheat at all - it's a seed. So it's great for gluten-free diets.