If you’re anything like me, then you’re crazy about textures on your breakfast. Whether it’s granola, chopped nuts or seeds – the more toppings the better if you ask me! I know my recipes focus quite heavily on using gluten free oats (clues in the name), but there are a small percentage of people diagnosed with Coeliac Disease that may still be sensitive to certified GF oats, and therefore can’t eat them. This recipe is the perfect alternative to traditional oat-based granola and adds just the right amount of crunch to your breakfast bowl.
This toasted sprinkle is gluten free, vegan, sugar free, oil free and paleo. There’s no nasties involved and it’s full of yummy seeds and flavoured with cinnamon, ginger and nutmeg. I decided to toast the quinoa/buckwheat mix in a pan rather than roast them in the oven. This saved me tonnes of time and overall it only took 10mins to mix the ingredients together and toast them in batches. Compared to the usual 40-50min granola cooking time, that’s pretty quick!
Contrary to the name, buckwheat is 100% gluten free and has absolutely nothing to do with wheat. Buckwheat is not considered a grain or a cereal, but is actually closely related to rhubarb! It’s extremely versatile and can be made into anything from creamy porridge, yummy salads and crunchy toppings (like this recipe). If you grind the small seeds of the buckwheat plant, you can make buckwheat flour to use in cakes, pancakes and many other gluten-free products. I’m actually planning on experimenting with buckwheat flour in a pancake recipe soon, so keep a look out for that!
Quinoa (pronounced ‘keen-wa’) is a great gluten free alternative to starchy grains. It only takes 15 mins to cook and can be used instead of rice, cous cous or pearl barley. Quinoa has some insane health benefits – with twice the protein content of rice or barley, quinoa is a great source of calcium, magnesium and manganese. As it contains all nine essential amino acids, quinoa is also an excellent choice for vegans.
This breakfast sprinkle is;
Gluten free, vegan and paleo friendly
A perfect alternative to oat-based granola
A great way to add texture to your breakfast
Lightly spiced with cinnamon, ginger and nutmeg
Oil free and sugar free
Ready in 10mins
- 3/4 cup raw buckwheat groats (135g)
- 3/4 cup raw quinoa (120g)
- 1/2 cup pumpkin seeds (75g)
- 1/4 cup sesame seeds (35g)
- 1/4 cup chia seeds (40g)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- Mix together the buckwheat groats, quinoa, seeds (minus the chia seeds) and spices in a bowl.
- Heat a non-stick pan on the hob, and in stages add the seed mix into the pan. Dry fry until the pumpkin seeds start to pop and everything is nice and toasted.
- Repeat in stages until all the mixture has been toasted.
- Allow to cool, then stir in the chia seeds.
- Store in an air tight container.
- Serving suggestions – sprinkle on top of coconut yoghurt, porridge, smoothies or toast.
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!Pin this recipe for later…