Gluten-free granola with buckwheat, hazelnuts, pecans and natural sweeteners! This homemade gluten-free granola is made in 25'
Place the buckwheat, hazelnuts, cashews, pecans and flaxseeds in a large bowl. Give it a good mix.
Heat the coconut oil in a small skillet until melted. Whisk the wet ingredients together until smooth. Mix the wet and dry ingredients together until well combined.
Preheat the oven to 180°C for 5'. Spread the granola on a tray with parchment paper. Bake for 5', stir once and bake for a further 8' or until it is lightly toasted.
Remove from the oven and allow to cool completely before breaking the biggest clusters. Store in an airtight container. It lasts up to 2 weeks but I always eat it within days!