Simple, satisfying, so clean and healthy. At Mindful Morning at Primary in April I paired it with Anita’s Coconut Yogurt, topped with organic dried mulberries and cacao nibs, and served it with LifeEquals BALANCE shots and Matchaful lattes with homemade almond hemp milk. I enjoyed it as a smoothie topper and quick snack later in the week, and would probably even sprinkle it onto salads. Why not?
Buckwheat is known to be anti-inflammatory, low-glycemic [leaving you feeling satiated and fueled], full of vitamins and minerals like magnesium, a good source of plant-based protein, contain essential amino acids to support digestion and nutrient absorption, and to many is even considered a seed instead of a grain [very allergy-friendly].*
spiced buckwheat granola
free of dairy, gluten, soy, refined-sugar
makes approximately 8 servings
ingredients
16 oz [approx 2 cups] raw buckwheat groats, soaked 1 hour or overnight, rinsed and drained
¼ cup unsweetened coconut shreds [or sub raw, unsweetened coconut flakes]
¼ cup pulp from almond milk, as dry as possible [optional; or sub an additional ¼ cup raw unsweetened coconut flakes or shreds]
¼ cup raw pumpkin seeds
¼ cup raw sunflower seeds
1 pinch sea salt
1 ½ Tbsp ground cinnamon [to taste]
½ Tbsp equal mix of ground nutmeg, cardamom, clove, turmeric, black pepper [or sub additional ½ Tbsp ground cinnamon]
1 tsp maca powder [optional]
½-1 tsp vanilla extract
2 Tbsp coconut oil, melted
¼ cup pure maple syrup [or sub raw local honey or yacon syrup, to taste]
instructions
Preheat oven to 250°F
Drain and rinse soaked buckwheat groats.
In a large bowl, mix all ingredients together until combined.
Line 1-2 sheet pans with parchment paper.
Split the granola between the two sheet pans and spread into a thin, even layer.
Bake for 1-1.25 hours, until crunchy.
Let cool, break up and store in airtight containers for 7-10 days.
*Nutrition information gathered from Dr. Axe.
spiced buckwheat granola
Ingredients
- 2 cups raw buckwheat groats soaked 1 hour or overnight, rinsed and drained
- 1/4 cup unsweetened coconut shreds [or sub raw, unsweetened coconut flakes]
- 1/4 cup almond milk pulp as dry as possible [optional; or sub an additional ¼ cup raw unsweetened coconut flakes or shreds]
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1 pinch sea salt
- 1 1/2 Tbsp ground cinnamon [to taste]
- 1/2 Tbsp spices equal mix of ground nutmeg, cardamom, clove, turmeric, black pepper [or sub additional ½ Tbsp ground cinnamon]
- 1 tsp maca powder [optional]
- 1/2-1 tsp vanilla extract
- 2 Tbsp coconut oil melted
- 1/4 cup pure maple syrup [or sub raw local honey or yacon syrup, to taste]
Instructions
- Preheat oven to 250°F
- Drain and rinse soaked buckwheat groats.
- In a large bowl, mix all ingredients together until combined.
- Line 1-2 sheet pans with parchment paper.
- Split the granola between the two sheet pans and spread into a thin, even layer.
- Bake for 1-1.25 hours, until crunchy.
- Let cool, break up and store in airtight containers for 7-10 days.
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