Buckwheat and Brazil Nut Granola.

This gluten free granola is not only very tasty, but the addition of Brazil nuts makes it extremely rich in selenium. Selenium acts like an antioxidant in the body, helping to reduce oxidative stress and protect DNA. It also plays a major role in thyroid health, immune system function and reproductive health. An important mineral to include in your diet when you are trying to conceive or pregnant.

Enjoy this granola for breakfast with fruit and yoghurt, or grab a handful for a crunchy afternoon snack. It's high in protein and natural fats, providing you with sustained energy to fuel your day. Switch up the nuts and seeds if you wish, but don't leave out the Brazil nuts!

 

Ingredient

1 1/2 cups buckwheat kernels

1 1/2 cups flaked coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup Brazil nuts, roughly chopped

1/2 cup pecan nuts, roughly chopped

1 tsp ground cinnamon (ground ginger and cardamon are also great)

1 egg white, whisked

1/4 cup extra virgin olive

1/4 cup maple syrup

1 tsp vanilla extract

Method

Preheat oven to 140 °C and line two large baking trays with baking paper.

To a large mixing bowl, add the buckwheat, coconut, sunflower seeds, pumpkin seeds, Brazil nuts, pecan nuts and spices. Combine well.

In a separate smaller bowl, mix the egg white, olive oil, maple syrup and vanilla. Pour this mixture into the dry ingredients and combine until everything is well coated.

Spread the mixture evenly between the two trays. Bake for 25 minutes or until slightly golden, swapping the trays half way through.

Leave the granola to cool completely before putting it into airtight jars (this will ensure it gets nice and crispy).

Store in the cupboard for 2 weeks or the fridge for a month.

 

Notes:

To make it vegan/dairy free - replace the egg white with an additional 1/4 cup olive oil.

To make it nut free - replace the Brazil nuts and pecans with additional seeds (pepitas, pumpkin seeds, hemps seeds or sesame seeds).

I buy all of the ingredients for this recipe, with the exception of the egg, from a wonderful online store called Part and Parcel. Use the code RENEE20 for $20 off your first order :)

Photography courtesy of Holly Nash @paradise_pantry

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