Christmas Recipe Countdown Day 19: Chocolate Buckwheat Granola + Homemade Nutella


Welcome to my Christmas Recipe Countdown, where each day leading up to Christmas, I will be sharing recipes from some of my Friday Foodies, as well as a few from myself.

Be prepared for healthy, mouth watering recipes that will help you to cater for all your festive season parties, dinners and get togethers. Each recipe is gluten, dairy and refined sugar free.

On day 19 of my countdown, I am featuring two recipes from Jo Anderson of The Luminous Kitchen, Chocolate Granola + Homemade Nutella.

Jo featured as my Friday Foodie back in May, which you can check out HERE.


Ness x

P.S. You can check out more Christmas recipes HERE


Chocolate Buckwheat Granola


Prep Time: 10 minutes Cook Time: 30 minutes Makes: 3 large jars


  • 3 cups rolled gluten free oats
  • 1 cup buckwheat
  • 1 cup coconut flakes
  • 1 cup hazelnuts, roughly chopped
  • 1/4 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepitas
  • 1/2 tsp sea salt
  • 1/4 cup coconut/rapadura sugar
  • 1/3 cup honey
  • 1/3 cup coconut/grapeseed oil
  • 1 tsp vanilla powder/paste
  • 1/2 cup cacao powder


1.     Preheat the oven to 180C

2.     In a large bowl combine the oats, buckwheat, coconut flakes, hazelnuts, seeds, sea salt, vanilla powder and coconut sugar and stir to combine.

3.     Melt the coconut oil in a small saucepan over medium to low heat, then add the honey and cacao powder. Whisk until smooth.

4.     Pour the liquid over the dry ingredients and mix until evenly coated.

5.     Line a baking sheet with wax-proof paper then turn the mixture out and press evenly and firmly into the baking sheet using the back of a spoon until it is compact.

6.     Bake for 18 minutes then remove from the oven and using a spatula, flip the granola. Return to the oven and bake for a further 12 minutes, stirring every 3 minutes until the granola is toasted, then remove from the oven and allow to cool.

7.     Store in an airtight container.


Homemade Nutella

Prep Time: 10 minutes Cook time 15 minutes Makes: 2 small pots


  • 1 + 1/2 cups hazelnuts
  • 1/2 tsp vanilla paste
  • pinch of salt
  • 3 Tbls coconut oil
  • 2 Tbls honey
  • 1/3 cup cacao powder
  • 1/2 cup water


1.     Preheat the oven to 170C

2.     Spread the hazelnuts out on a baking sheet and roast in the oven for 15 minutes, until the shells start to crack.

3.     Remove from the oven and pour the hazelnuts out onto a clean tea towel. Rub the hazelnuts in the tea towel to remove the skins. ( There will be some skins remaining and thats ok as long as the majority are removed.)

4.     Add the shelled hazelnuts to a food processor along with the vanilla paste, salt, coconut oil and honey and process for 3 minutes. ( You may need to scrape down the sides from time to time).

5.     Add the cacao powder and water and process until smooth.

Jo Anderson is a food stylist, photographer and passionate foodie. Originally from Cape Town, South Africa – she now resides with her husband and baby girl on the Gold Coast. After many years working as a cook on yachts around the world, Jo’s styling and photography talents are sought after for ebooks, cookbooks and recipe apps. Jo is passionate about teaching all that she has learnt along her journey and helping others develop faith in their own foodie talents – something she focuses on in her in person workshops and upcoming eCourse.


Facebook: The-Luminous-Kitchen-with-Jo-Anderson

Instagram: the_luminous_kitchen


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