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Vanishing Gluten Free Granola

granolaingredientsI’m going to continue with a trend from the last post- ridiculously easy recipes. In my quest to find a gluten free, vegan granola, I found all my options cost around $14lb and weren’t that good. On Friday I whipped up a batch of so-simple-it’s-recipe-less granola for myself, and the only problem with it is that it’s so snack-able that now on Monday it’s almost gone. Here’s an approximation of how I made it. You could add any nuts, seeds or fruits you might like!

  • 3 cups of toasted buckwheat (kasha)
  • 1 1/2 cups of pumpkin seeds
  • 1 1/2 cups of raisins
  • 2 tablespoons warmed coconut oil
  • 1/3 cup maple syrup
  • 3 tablespoons powdered maca root


  1. Preheat your oven to 350 degrees
  2. Mix buckwheat, raisins & pumpkin seeds in an oven safe dish
  3. mix coconut oil, maple syrup & maca in a small bowl (this is just so you don’t get lumps of powdery maca in your granola)
  4. Combine ingredients in oven safe dish, insuring all the dry ingredients are well coated
  5. Bake for 45 minutes, stirring every 5 minutes
  6. Take granola out of the oven, it will still seem wet, not crunchy
  7. Spread over a piece of parchment or an oiled cookie sheet and allow to cool
  8. You will have one big sheet of granola- break it up and store it in an airtight container


I have had this granola over yogurt, but it’s mostly disappeared by Scott and I sneaking handfuls for tiny snacks.

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