Did you know that buckwheat is a gluten-free grain? In addition, ancient grains such as amaranth, barley, buckwheat, kamut, millet and quinoa contain fibers, vitamins, minerals and healthy fats when eaten whole.
- 375 ml (1 ½ cups) old-fashioned oat flakes (large flakes)
- 125 ml (½ cup) roasted buckwheat (kasha, see note)
- 125 ml (½ cup) mixed nuts of your choice, coarsely crushed (we used pecans and cashews in this version)
- 80 ml (⅓ cup) maple syrup
- 60 ml (¼ cup) ground flax seeds
- 45 ml (3 tablespoons) chia seeds
- 45 ml (3 tablespoons) crunchy peanut butter, natural
- 5 ml (1 teaspoon) ground cinnamon
- 1 pinch of salt
- 80 ml (⅓ cup) dried cranberries, halved
If you don't have kasha, simply dry-roast the white buckwheat grains in a pan over medium-high heat, without adding any fat, until the grains are well toasted.
For a low FODMAP version, avoid cashews, pistachios and the dried cranberries from the recipe.
If you require a strict gluten-free diet for health conditions, be sure to choose certified gluten-free ingredients.
- Preheat the oven to 325°F (160°C).
- In a large bowl, mix all ingredients (except cranberries) until well mixed.
- Spread mixture evenly on a non-stick baking sheet.
- Bake for 25 to 30 minutes or until nuts are toasted, stirring granola once or twice during cooking.
- Remove from the oven, add cranberries and cool before serving.
Nutritional value (per serving):
Calories: 142 calories
Fat: 7 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 4 g
Sodium: 41 mg
Can be stored up to one month in an airtight container at room temperature.