Buckwheat, coconut and cashew granola

This recipe is super easy and takes about 20 minutes to make. Granola is a healthy way to add some flavour and crunch to yoghurt, fruit, a smoothie or acai bowl, with pancakes or even on its own as a healthy snack. This granola recipe is gluten free, vegan and sugar free.


I decided to make my own granola because as much as I love a ready-made granola, I can’t tolerate too much sugar and the store varieties seem to contain a lot, many brands now use unrefined sugar such as dates or coconut sugar, these are still high in simple sugars such as fructose and my body reacts badly to it. The reason for this is I have a condition called leaky gut which is where tiny holes in the stomach exist and leak toxins into the body, there is also an overload of bad bacteria which I’m currently being treated for, this bad bacteria thrives on sugar, hence why I’m trying to reduce my sugar intake. I’ll write more on that topic at another stage, as many endometriosis sufferers seem to also be dealing with gastrointestinal issues.

Back to the granola recipe; it makes about 5-6 serves (depending on how much you use of course). You can find these items in the health food section of your supermarket (or health food/organic store), I buy pure vanilla powder online direct from the producer, but you can buy vanilla pods in the sugar/baking section of your supermarket.

You’ll need:

1 cup of uncooked buckwheat

1/2 cup of coconut chips or dessicated coconut

1/2 cup of roughly chopped raw cashews

1 tablespoon of chia seeds

3 tablespoons of coconut oil, melted

1 teaspoon of pure vanilla powder (or a vanilla pod, scraped)

3 drops of organic liquid stevia (no additives)


Preheat oven to 160 degrees.

Mix the coconut oil, vanilla and stevia together then mix through with the remaining ingredients.

Place on a baking tray lined with baking paper then place in the oven for 13-15 minutes. It should be a light golden brown colour when ready.

Remove from the oven and allow to cool then place in a glass or ceramic container and store in the fridge. Once it’s cold most of the granola will stick together in chunks (from the coconut oil) and be nice and crunchy. Enjoy!

Yours in health,

Meredith x


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