This delicious, gluten-free granola is packed with slow-releasing carbohydrates and plenty of protein to keep you going. Unlike many shop-bought granolas this version uses apple puree instead of syrups, so it’s significantly lower in sugar. If you can’t find buckwheat flakes, try using gluten-free oats instead. This will keep in an airtight container for two weeks. Makes 10 servings.
Preheat the oven to 150°C, gas mark 3. 2 Place 100g roughly chopped almonds, 100g roughly chopped walnuts, 100g buckwheat flakes, 50g quinoa, 30g pumpkin seeds, 30g sunflower seeds, 30g desiccated coconut and 2tsp cinnamon in a large bowl and stir well.
Combine 60g apple puree, 50g melted coconut oil and 1tsp vanilla extract and pour over the dry mixture. Stir thoroughly to ensure everything is fully coated. Spread it all out onto a greased baking tray and press down to compact the mixture – this will help it form clusters.
Bake for 20-30 mins until golden and cooked through, stirring once during cooking. Remove from the oven and allow to cool. You can then add some dried fruit if you wish, serve with milk or yogurt.
