What better way to celebrate Christmas everyday. Than this gingerbread granola recipe. It’s got all the warming spices you could ever want. With a great crunch and beautiful taste. It’s gluten and oat free as well as vegan. Making it a great healthy breakfast.
In a small bowl mix powdered peanut butter and water together to create a runny mixture.
Add the buckwheat flakes and all the spices together in a medium sized bowl. Stir to combine.
Stir the peanut butter mixture into the buckwheat flakes until the they start to clump together.
Spread the granola on to a lined baking tray and press down to create an even layer.
Bake at 180 for 12-15 minutes. Check on it after 12 minutes to make sure it's not burning. Bake until firm and crispy.
Leave to cool on the baking tray. This is how to create larger clusters.
Once cool break up into clusters. Mix in the dried cranberries, flaked almonds and mixed peel.
Store in an airtight container for 1-2 weeks.