spiced buckwheat granola
free of dairy, gluten, soy, refined-sugar
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.