Indulge in this super crunchy gluten free granola made with wholesome buckwheat, nuts, seeds, and cacao powder. This gluten-free Chocolate and Buckwheat granola recipe is also completely sugar free and contains no oats, keeping it low in carbohydrates and high in protein.
If you've been searching for a gluten free granola recipe, then this is the one for you!
I love to enjoy this granola with some coconut yogurt or my dairy free Lemon Blueberry Yogurt that can be whipped together in just a matter of minutes.
You could even enjoy it on it's own as a candida diet friendly snack on the go!
This particular recipe is made without oats, but I also have a super crunchy Cinnamon Pecan Granola recipe that is made with oats.
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💚 Health Benefits of Buckwheat
This recipe isn't just delicious; it's packed with the goodness of buckwheat. Buckwheat is naturally gluten-free and provides essential nutrients like fibre, protein, and antioxidants. It's known for its potential to support heart health, aid digestion, and stabilize blood sugar levels.
It is a fantastic addition to any candida diet.
📋 Ingredients
This Gluten-Free Chocolate & Buckwheat Granola has a delightful blend of flavours and textures that adds a bucket full of nutrition any time of the day. Here is what you will need to make it yourself:
- Raw hulled buckwheat groats – this is the main component of the granola
- Chopped nuts - almonds or hazelnuts both work well in this recipe
- Pumpkin seeds – you can use any seed you prefer
- Egg whites to bind everything together and add crunch and protein
- Coconut oil
- Granulated xylitol for subtle sweeteness and to offset the bitterness of the cacao powder
- Raw unsweetened cacao powder
- Pure vanilla powder or vanilla extract for depth
- Tahini for added flavour and to help coat the buckwheat
- Salt for flavour
See recipe card for quantities.
🥣 Instructions
Preheat your oven to to 180°C (350°F) and line a large baking tray with parchment paper or a reusable silicone baking mat.
Combine the buckwheat groats, roughly chopped nuts, seeds, granulated xylitol, cacao powder and vanilla powder in a bowl and mix to coat.
In a separate bowl, combine the wet ingredients; melted coconut oil, egg whites, and tahini, and mix well. Add the wet ingredients to the bowl of dry ingredients and mix again until everything is evenly coated.
Empty the mixture onto your lined baking tray. Use a silicone spatula to get all of the mixture onto the tray.
Use the silicone spatula to spread the mixture into an even layer over the baking tray. Press down gently with the back of the spatula - this will help the mixture to stick together when baking.
Bake for 35-40 minutes or until the sheet of granola has dried out and become crisp and brittle. You should be able to easily snap the granola with your fingers.
Hint: If the granola bends slightly before snapping, it will need longer to bake and dehydrate!
Once baked, allow the granola to cool completely in the tray before breaking up into small pieces and transferring to a glass airtight container for storage.
💫 Substitutions
Feel free to customise your granola by substituting the nuts and seeds like for like with the recipe based on your preferences or dietary needs.
If you can’t eat nuts, simply replace for another seed such as sunflower or hemp.
💕 Variations
Combine any additional flavours you enjoy such as raw nuts, coconut flakes or for an added chocolate hit, add cacao nibs or unsweetened dark chocolate chips after the granola has baked and cooled.
Enjoy this granola as a topping for yogurt, smoothie bowls, or simply as a crunchy snack on its own.
Love crunchy granola? Why not give this Cinnamon Pecan Granola a try!
🥡 Storage
Store your gluten-free granola in an airtight glass container to maintain its crispiness and flavour. It can be enjoyed for 1-2 weeks but of course it will taste better the fresher it is!
✨ Top Tips
For the best results, separate when combining the wet and dry ingredients. This allows the buckwheat to be evenly coated.
The granola is cooked low and slow to ensure maximum crunch without burning the nuts, seeds, and buckwheat.
Also, remember not to overcrowd the baking tray to allow even baking!
❓ FAQ
Yes, you can replace the egg whites with a flax or chia egg for a vegan-friendly version.
To achieve the perfect crunch every time, make sure to spread the mixture evenly on the baking tray, cook low and slow, and allow it to cool completely after baking.
During a candida diet, dried fruit are to be avoided due to the high sugar content. However, if you have completed your candida diet and are at the stage of reintroducing foods, feel free to experiment with added dried fruit such as raisins, sultanas or dried blueberries.
Absolutely! Buckwheat is naturally gluten-free and an excellent choice for those seeking gluten-free, low carb alternatives.
Chocolate & Buckwheat Gluten Free Granola – No Oats
Ingredients
- 200 g raw hulled buckwheat groats
- 90 g almonds or hazelnuts roughly chopped
- 30 g pumpkin seeds
- 2 egg whites approx. 80g
- 2 tablespoons coconut oil melted
- 2 tablespoons granulated xylitol
- 1 tablespoon raw cacao powder
- ½ teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract
- 1 tablespoon tahini
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the raw hulled buckwheat groats, chopped almonds or hazelnuts, pumpkin seeds, xylitol, cacao powder, vanilla powder and salt.
- In a separate bowl, whisk the egg whites until frothy, then add the melted coconut oil and tahini. Mix well.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the mixture onto the prepared baking tray and press it down to create an even layer.
- Bake in the preheated oven for 35-40 minutes, or until the granola is golden and crisp, stirring halfway through for even baking.
- Remove from the oven and allow the granola to cool completely on the tray. It will crisp up further as it cools.
- Once cooled, break the granola into smaller pieces and store in an airtight container at room temperature for 1-2 weeks.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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Daniella says
Great crunchy snack! I have been struggling to find snacks while on the candida diet,I was so happy when I found this recipe! I swapped the xylitol with monk fruit and it worked well.
Carly says
Oh thank you for the review, I am so glad you enjoyed this one too! I was quite excited to have a sweeter recipe including buckwheat of all things! It is definitely a very crunchy snack! I actually prefer eating it on it's own too (more like a sweet cracker) as opposed to as a cereal type meal, is this how you enjoyed it as well?