Gluten-free buckwheat and oat granola

Home-made granola is one of the loveliest gifts to give! It doesn’t have to be eaten straight away, you can add many different spices and ingredients to suit the occasion or mood (here I’ve added a gingerbread spice mix and tangerine zest to my gluten-free granola to give it that Christmas vibe), and it can be packaged beautifully.

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In this recipe for gluten-free buckwheat granola I suggest soaking the buckwheat groats overnight, to increase digestibility. Grains, pulses, legumes, nuts and seeds generally contain phytic acid, which binds to minerals in the gastrointestinal tract and may lead to mineral deficiencies. By soaking in warm water with added Lactobacilli cultures (found in yoghurt, kefir, whey etc) or an acid, the digestive enzyme (phytase) is activated that helps to break down the phytic acid in as little as 12 hours.

Granola 2 Tangerines

Gluten-free buckwheat and oat granola

Makes  6 cups


100g (1 cup) raw buckwheat groats

300g (3 cups) rolled oats

100g (1 cup) quinoa flakes

70g (1/2 cup) blanched hazelnuts

80ml (1/3 cup) melted coconut oil or butter

80ml (1/3 cup) honey or maple syrup

1/4 teaspoon fine grain sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

heaped 1/2 teaspoon ground nutmeg

zest from 4 tangerines

70-80g (1/2 cup) dried cranberries


  1. Rinse the buckwheat groats, then soak overnight in enough water to cover with an inch. Add a tablespoon of apple cider vinegar, yoghurt, kefir or lemon juice, as an acidic solution. The next morning drain the buckwheat and tip into a large mixing bowl.
  2. Preheat oven to 160°C.
  3. Add the oats, quinoa and roughly chopped hazelnuts to the bowl with the buckwheat.
  4. Whisk the melted coconut oil (or butter) with the maple syrup (or honey), salt, spices and citrus zest.
  5. Pour this over the dry ingredients and mix well to coat.
  6. Spread the granola mixture out in an even layer on two lined baking sheets. Use a spatula or a large metal spoon to compress the mixture, then bake for 30 to 40 minutes. Carefully flip pieces over half-way through baking time, as the bits on the edges may burn otherwise.
  7. Allow to cool completely before mixing in the cranberries and storing in an airtight container. Will keep for several weeks.

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