Toasted Buckwheat Granola

170301 Buckwheat Oats Granola-2990

To make your own granola is easy and you’ll get the exact flavor you prefer! Therefore, take this recipe as a guide and make any additions or substitutions from any other spices or nuts/seeds/grains. Keep it in a glass jar and serve as a healthy dessert, a wonderful breakfast or just a quick snack. Here I’m serving it as a dessert with a coconut yoghurt and berries (plus some bee pollen sprinkled on top).

200 ml buckwheat groats
200 ml gluten free oats
50 ml roughly chopped almonds
50 ml pumpkin seeds
50 ml sunflower seeds

100 ml maple syrup
50 ml coconut oil (or other neutral oil of your choice)
1 tsp cinnamon
A pinch of salt

2 tbsp lime juice
2 tsp lime zest
1 tsp vanilla extract

100 ml raisins or dried cranberries/lingonberries/chopped apricots (you can also add in some coconut flakes at this point).

Serve with: Berries, coconut yoghurt and some bee pollen sprinkled on top.

1. Oven at 175 C
2. In a large bowl, combine oats, buckwheat, nuts and seeds
3. Heat maple syrup, coconut oil, cinnamon and salt in a pan. Let simmer a few minutes, take off heat and add the lime and the vanilla extract. Let cool.
4. Add the syrup mix into the oat mix, stirring well so that everything is well coated.
5. Spread thinly on a baking tray covered with baking parchment and place in over to roast for about 30 minutes. Stir from time to time. (Or, you can toast the muesli in a pan over low heat, constantly stirring until the muesli is dry).
6. Take out of the oven, let cool. Break up any clusters.
7. Add the raisins or other dried fruit.
8. When completely cool, put into large, clean, dry glass jars.

Very Blueberry Scones

This wonderful recipe originates from a magazines reader’s baking contest. I have adapted it to make it gluten free.

On the evening before, simply combine the dry ingredients in one bowl and the liquid in another. The following morning, just cut up and incorporate the butter, mix with the remaining ingredients and place in the oven for 15 quick minutes. Wonderful, quick and easy breakfast treat!

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Banana Choco Bread and Grandma’s Chocolate Balls

Makes 10 small scones

150 g gluten free flour mix
Pinch of salt
200 ml oats
1 tsp baking powder
1 tsp baking soda
75 g butter

25 ml honey
200 ml natural yoghurt
A few drops of vanilla extract

1,5 dl frozen blueberries


  1. Set the oven to 225 C
  2. Combine all dry ingredients
  3. Cut the butter in small pieces and mix into the flour
  4. Combine the honey, vanilla extract and yoghurt and add to the mix
  5. Stir in the frozen berries
  6. Using two spoons, shape 10 scones and place them on a greased baking tray.
  7. Bake for 15 minutes.

Swiss Style Healthy Morning Muesli

This Bircher Muesli gives a really good start to the day. To be prepared the evening before and enjoyed with your favorite fruits and berries the next morning.

Serve as part of a breakfast menu with
– In a Hurry Breakfast Buns
Yoghurt Bread with Cream Cheese

250 ml rolled gluten free oats
100 ml apple juice
50 ml milk
A handful of almonds
Raisins to taste
1 red apple, grated, no need to peel first
100-250 ml plain yoghurt (the amount depends on how “runny” the yogurth is)

Raspberries, blueberries, bananas…

Honey to drizzle on top (optional)

  1. In a bowl with the oats, add enough apple juice and milk to moisten. Stir in raisins and almonds. Cover with cling film and refrigerate over night. The oats will soak up all moisture and swell.
  2. Before serving, add yoghurt to get a “porridge like” consistency. The oat mix will have become quite hard in texture and you must stir well to avoid any lumps.
  3. Add the apple.
  4. Sprinkle fruit and berries on top and perhaps end by adding a few drops of honey.

Yoghurt Bread with Cream Cheese

This is a wonderful, easy-made breakfast treat. As it is a bit on the sweet side it goes very well with some cream cheese.

Serve as part of a breakfast menu with
Swiss Style Healthy Morning Muesli
– In a Hurry Breakfast Buns

½ tbsp ground anise seeds
½ tbsp ground fennel seeds
400 ml gluten free flour, not the self rising kind (or 200 g rice flour and 200 g quinoa flour)
50 ml flax seeds
50 ml sunflower seeds
1 tsp baking soda
½ tbsp salt
100 ml dried cranberries or raisins
500 ml greek yogurt (about 550 g)
30 ml golden syrup

Cream Cheese

  1. Heat the oven to 175C
  2. Line a bread loaf tin (about 30 x10 cm) with grease proof baking parchment.
  3. Mix all dry ingredients well
  4. Add the remaining ingredients
  5. Pour in tin and bake in the oven for 50-60 minutes (until a knife insterted into the center of the loaf comes out clean).

Serve with cream cheese.

In a Hurry Breakfast Buns

Quick and easy breakfast buns to enjoy with cheese, marmelade or any other topping of your choice. Best served warmed. Mix all the dry ingredients together a day ahead to have them ready for a quick bake the following morning.

Serve as part of a breakfast menu with
Swiss Style Healthy Morning Muesli
Yoghurt Bread with Cream Cheese

Makes 4 large buns.

200 ml gluten free flour mix (or 100 ml rice flour and 100 ml quinoa flour)
50 ml gluten free rolled oats
1 tsp baking powder
1 tbsp flax seed
½ tsp salt
1 tsp Psyllium Seed Husk
250 g quark
2 eggs

1 tbsp flax seeds for decoration

Pre heat oven to 215 C

  1. Mix eggs, quark and fiberhusk. Let stand for 10 minutes to
  2. Mix dry ingredients in a separate bowl.
  3. Mix the two together.
  4. Using 2 spoons, shape 4 buns on a baking tray covered with greased baking parchment.
  5. Sprinkle some flax seed on each bun.
  6. Bake around 15 minutes in oven.

Cool on rack.