Go Back

spiced buckwheat granola

free of dairy, gluten, soy, refined-sugar
Print Recipe Pin Recipe
Servings: 8 servings
Course: breakfast + brunch
Cuisine: baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan
Ingredients Method

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]

Method
 

  1. Preheat oven to 250°F
  2. Drain and rinse soaked buckwheat groats.​
  3. In a large bowl, mix all ingredients together until combined.
  4. Line 1-2 sheet pans with parchment paper​.​
  5. Split the granola between the two sheet pans and spread into a thin, even layer.
  6. Bake for 1-1.25 hours, until crunchy.
  7. Let cool, break up and store in airtight containers for 7-10 days.​