CHAI SPICED SUGAR FREE BUCKWHEAT GRANOLA

This recipe for Chai Spiced Buckwheat Granola is the result of my recent buckwheat obsession. Turns out buckwheat is not actually a wheat at all, in fact it’s gluten free and kind of like quinoa, it’s actually more of a seed than a grain, so it’s packed with protein. Since picking some up from The Grain Grocer (I’m obsessed with these guys so will be writing a whole post on them soon!) at my local farmers market on Saturday, I’ve discovered that it can be used for pretty much every single dish: soaked with oats for brekkie, boiled with quinoa for dinner… so obviously it seemed rude not to try baking it in some beautiful granola.

Buckwheat Granola with Blueberries

Anything chai flavoured is a winner in my book, especially since London has recently plummeted into arctic temperatures, so throwing in some chai spices was a no-brainer. I also used my favourite granola trick of whizzing up banana with a little water (and some other deliciousness) to make the ‘sticky’ bit of the mixture, as this way I didn’t need to use any nasty sugar, honey or super expensive maple syrup.

It came out a treat, so now starts the impossible challenge of trying not to nibble on handfuls of the stuff throughout the day. It’s a losing battle of course, these little clusters of joy are just way too moreish.

Why is this so good for me?

Buckwheat lowers cholesterol and with all the magnesium it contains it’s great for your blood pressure and general health of your heart. There’s also loads of chia and wholeseeds in this too recipe which are brilliant proteins full of  minerals, antioxidants and anti-inflammatories.

I generally pack anything which claims to be anti-inflammatory and full of the ‘good’ rather than the ‘bad’ cholesterol into my diet, and last night at the gym a nice man took my blood pressure and said it was a very healthy low figure, so perhaps these foods really are doing the job!

The magic part of buckwheat is something called rutin which is basically an incredible nutrient which makes vitamin C do it’s job a lot better. So not only is buckwheat good for you – it also helps all the other foods you eat to be good for you too.

Buckwheat is also great for controlling your blood sugar levels, meaning you’ll stay fuller for longer. So why I need to munch on this granola all day long really is a mystery…!

CHAI SPICED SUGAR FREE BUCKWHEAT GRANOLA
Print Recipe
This spicy warming buckwheat granola recipe is totally sugar-free and vegan friendly, but bursting with flavour and moreish crunchiness!
Servings Prep Time
1 big container 20 minutes
Cook Time
30 minutes
Servings Prep Time
1 big container 20 minutes
Cook Time
30 minutes
CHAI SPICED SUGAR FREE BUCKWHEAT GRANOLA
Print Recipe
This spicy warming buckwheat granola recipe is totally sugar-free and vegan friendly, but bursting with flavour and moreish crunchiness!
Servings Prep Time
1 big container 20 minutes
Cook Time
30 minutes
Servings Prep Time
1 big container 20 minutes
Cook Time
30 minutes
Ingredients
the dry stuff
the sticky stuff
Servings: big container
Instructions
  1. Before you do anything else get your oven preheating to 160 degrees.
  2. So first off let's get the sticky bit underway. Core and chop the apple into little chunks and pop it together with the coconut oil and dates in a pan with all of the spices thrown in too. Slowly cook this over a medium heat for about 10 minutes until the apple starts to soften, adding water whenever it looks like it's getting dry.
  3. While this is cooking (and smelling INSANELY GOOD) you can measure out and mix all the dry ingredients in a big bowl and set to one side.
  4. Then grab your blender and throw in the peeled banana. Once the apple and spice mixture is soft (you can squish the apple chunks with a spoon) add this to the banana and whizz up in the blender, adding the tablespoon of water if needed to get it going.
  5. Then just add the sticky to the dry ingredients, mixing it all up really thoroughly so all of the buckwheat and oaty mix is really sticky and starting to make little clumps and clusters.
  6. Spread out on a baking sheet over a baking tray and let it cook for 10 minutes at a time, giving it a little shake and breaking up any big lumps each time you have a peak at it. You want to bake it for at least 30-40 minutes, until the granola starts to turn golden brown and crunchy, rather than soft and squidgy.
  7. Once it's all baked through whip it out of the over and allow to cool completely before storing in a jar or container - or just dig straight in and reward yourself with a massive bowl of delicious granola, fruit and almond milk!
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