- 2 cups (178g) quinoa flakes
- 1 cup (200g) activated buckwheat grouts
- 1 cup (15g) puffed buckwheat (puffed brown rice also works great if you’re not fazed by grains)
- ¾ cup (45g) shredded unsweetened coconut
- ¾ cup (97g) of your favourite natural nuts, roughly chopped. I use mostly macadamias, pecans, almonds and walnuts
- ½ cup (60g) preservative-free dried cranberries
- ¼ cup (40g) pepitas
- ¼ cup (40g) sunflower seeds
½ cup (100g) melted coconut oil
⅓ cup (95g) pure maple syrup
- 1 tbs lemon juice
- ¾ tsp finely ground sea salt
- 1 tbs ground cinnamon
- 1 ¼ tsp ground ginger
- ½ tsp ground cardamom
- 2 tbs coconut sugar
- Preheat oven to 160*C and lightly grease a large baking tray with some macadamia or melted coconut oil.
In a small bowl, whisk the melted coconut oil, maple syrup and lemon juice. Set aside.
- In a large bowl, combine all the remaining ingredients, except the dried coconut and cranberries.
- Add the coconut oil mixture to the bowl and gently fold with a large wooden spoon until fully combined.
- Spread the mixture onto the prepared tray in an even layer. Bake for 15 minutes, then remove from the oven.
- Sprinkle over the dried coconut, then use a spatula to gently turn the granola over. Lightly press the mixture down – this will encourage those glorious little clusters to form. Return to the oven for a further 10-15 minutes. At this point it should be fragrant and golden. Remove from the oven.
- Allow to cool completely before adding the dried cranberries and transferring to an airtight container. As it cools, the clusters will continue to form and harden, so don’t worry if it’s still a little soft! The granola will keep for at least a week if stored in a cool, dry place, away from direct sunlight.
- Considering the nuts, coconut, and dried cranberries, a FODMAP friendly serving size of this granola is ¾ cup (approx. 80g).