One of my favorites: homemade granola! Did you knew that granola has been made for a very long time already and was very popular in the monasteries? It used to be called ‘monks grain’ 😉
Just to try something else, I made this gluten-free granola with buckwheat flakes. However, you can also use oat flakes (not gluten-free though) or quinoa flakes. To give this granola a real Dutch autumn flavor I added some Dutch Cookie Spice Mix, pumpkin seeds and dried superfruit.
This spice mix is made of cinnamon, cloves and nutmeg. However, some bakers also add ground ginger, cardamom or black pepper to it. So feel free to give it your personal touch!
Homemade Gluten-free Granola
- 350 gram Buckwheat flakes or oat/quinoa flakes
- 80 ml Tahini (sesame paste) or use olive oil, coconut oil or peanut butter
- 80 ml Honey
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cloves
- ½ tsp Ground Nutmeg
Pimp the granola with..
- Sesame Seeds
- Sunflower Seeds
- Pumpkin Seeds
- Nuts like walnuts or almonds
- Dried Fruits like raisins, currants, cranberries or superfruit
- Puffed Quinoa
- Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Mix the buckwheat flakes with the tahini, honey, a pinch of salt and spices. Make sure all flakes are covered. In case the nuts are not roasted, you can add them as well in this step. If toasted, you can mix them through when adding the other seeds.
- Roast the granola for about 10 minutes in the preheated oven. Use a spoon to mix the granola, whereafter you bake it again for 10 minutes. The granola is finished when golden brown. Make sure to stir the granola so the mixture bakes evenly.
- Let the granola cool down completely. Then add the other ingredients like nuts, seeds, dried fruits and puffed quinoa.
- Keep the granola in an airtight container. Serve a few tablespoons of homemade granola with milk/yoghurt and fruits.