Crispy Chocolate Buckwheat Cereal (Vegan, Gluten-free, Oil-free)
One thing that I hardly ever eat, now that I am avoiding gluten, is muesli. Especially the crunchy kinda version, basically because I can’t find anything decent in the shops. But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar.
Ingredients
- 210 g buckwheat groats (soak them in water for at least 8 hours, rinse and drain them)
- 1/2 cup coconut nectar syrup or other thick liquid sweetener
- 30 g FAIR-TRADE cacao or cocoa powder
- 2 tablespoons chia seed
- 2 pinches salt
Instructions
- Mix all ingredients in a medium sized bowl and let soak for at least half an hour or longer. This way the chia seeds will bind it better.
- Preheat oven to approx. 50°C (you can also use a dehydrator). Line baking tray with baking paper.
- Scoop mixture onto baking tray. Allow little clusters to form. Place in oven for approx. 45 minutes (or until the clusters are quite firm and easy to flip).
- When clusters are almost completely dry and easy to scoop around, flip them over and leave in the oven for another 15 minutes. Let cool down properly on baking tray.
- Transfer to an air-tight container and store in a cool and dry place.
Notes
Enjoy! :)