Easy to make, this puffed buckwheat toasted muesli makes a wonderful light healthy breakfast. Serve it with almond milk and fresh fruit! (gluten free and dairy free)
Puffed buckwheat has been somewhat of a recent food discovery for me, and I’m going to go right out there and say this discovery has been pretty life-changing. It makes THE BEST addition to your homemade cereal options, in my humble opinion. Especially this buckwheat toasted muesli.
Why the best? Well, shortly after discovering this gorgeous puffy version of my favourite ‘pseudo-cereal’, I realised you could bake with it, with mega delicious results. Toast up some puffed buckwheat and it will turn crispy, golden and delicious. It adds such a lovely light crunch to gluten free muesli or gluten free granola, which can often be quite a dense option because so many cereal flakes cannot be used in these recipes. (And so you tend to end up with loads of nuts and seeds, instead).
I have been loving making this very simple puffed buckwheat toasted muesli to use as a topping on my puddings, smoothies, yoghurt and porridge (heck, it works on anything and is a nice little snack on its own, too). The basic recipe is below, but you can also mix in a few different flavours to zest it up a little e.g. a tablespoon of cacao or some ground ginger or nutmeg would all work a treat.
Use whatever nuts and seeds you like in this buckwheat toasted muesli. I use a simple mixture of seeds most of the time, but you can substitute in whatever you like. If you’re more of a nut person, a combination of brazil nuts, macadamia nuts and almonds would be divine. A quick cost-saving tip; try looking for bulk bags of broken nut pieces which are always a bit cheaper and SO handy for these sorts of recipes. Also, you don’t have to chop them yourself then!
Gluten-free Puffed Buckwheat Toasted Muesli
- 2 cups puffed buckwheat
- 1 cup buckwheat flakes
- 1 1/2 cups raw nuts and seeds, any combination
- 1/4 cup coconut oil, melted (60-70 mL)
- 1/3 cup rice malt syrup (or other liquid sweetener)
- 1 tbsp ground cinnamon
- 1 tbsp vanilla extract
- 1/2 tsp fine salt
- Preheat oven to 150 C and line a large baking tray (or two small trays) with baking paper.
- In a large bowl, combine the buckwheat, coconut, seeds, cinnamon and salt.
- In a small pan melt together the coconut oil, rice malt syrup and vanilla so it's really nice and runny, then remove from the heat. Pour the liquid over the dry mixture and combine thoroughly so all the dry ingredients are well coated.
- Spread the mixture evenly out across the baking tray. Bake for approximately 25 minutes, turning the mixture over gently, about every 7-10 minutes, to avoid burning around the edges.
- Remove from the oven and allow to cool completely; the muesli will crisp up a lot as it cools down.
- Store in an airtight container (it should last about 1 month). You can also add a handful of your favourite dried fruit to the mixture after it has been cooked, if you like.