Adapted from Vanillacrunnch (http://vanillacrunnch.com/glutenfree-double-chocolate-granola/) I’ve added 2 more types of ingredients and I’ve highlighted the additions in blue:) INGREDIENTS 2 cups buckwheat (200gr) ¾ cup flaked coconut (30gr) ¼ cup gluten free oats (25gr) ¼ cup quinoa puffs 2 tbsp dried cranberries ¼ cup maple syrup (35gr) 3 tbsp coconut oil (25 gr) 2 tbsp cacao powder (25g) 1 oz dark chocolate with quinoa, chopped (30gr) ½ tsp vanilla extract a pinch of fine sea salt Let’s start: Preheat oven to 165°C / 325°F Mix all the dry ingredients together first. Add the remaining wet ingredients till fully combined. Line the baking try with parchment paper and lay the granola mixture over. I exert a little pressure to lightly pressed the mixture together so that it kind of sticks together. Lara from Vanillacrunnch recommended 12-15 mins and I baked it for 15 mins:) Remove from oven and let it cool completely as per recommendation and you can really get big clusters which is so yummy:)