spiced buckwheat granola

Posted: April 11, 2017 by sasha nelson

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

modified from Soul Beet

 

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

free of dairy, gluten, soy, refined-sugar
Course breakfast + brunch
Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan
Servings 8 servings

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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