Buckwheat and Berry Granola




Sweet snacking by the handful, this buckwheat and berry granola has all the health benefits a good snack should!

Granola! Comforting, filling, treat-like, versatile, and truly so easy to make, it really is a smart whole-foods staple to have on hand. With today’s current popular trend to go grain-free, granola may have taken a back seat in your diet, but it might be time to reconsider. The resurgence of Ancient Grains means numerous easy-to-find superfood quality varieties that are delicious, mineral dense, and full of phytonutrients and vitamins as well as being very affordable.

Gluten-free folks can find great options by using teff, amaranth, quinoa, and the almighty buckwheat groats featured in this recipe. With all eight essential amino acids, these pseudo grains/seeds are rich in protein, fiber, manganese, magnesium, and lignans, and they’re alkaline.

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Buckwheat and Berry Granola

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Prep Time
Total Time

INGREDIENTS

  • 1 cup raw buckwheat groats soaked 30 minutes or overnight, drain well
  • 2 cups old-fashioned rolled oats of your choice
  • ½ cup sunflower
  • ½ cup pumpkin seeds
  • ½ cup pecans
  • ½ cup coconut flakes
  • ¼ cup flax seed, ground
  • ¼ cup coconut flour or almond meal
  • 1 generous tablespoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon fine gray sea salt
  • 1/3–½ cup organic agave, coconut syrup or maple syrup, or to taste
  • ¼ cup hazelnut oil or coconut oil, melted
  • 1–2 teaspoons real vanilla extract, as desired
  • ½ cup currants
  • ½ cup goji berries
  • ¼ cup each raw cacao nibs
  • ¼ cup hemp seeds 

DIRECTIONS

1. Preheat oven to 300F and line a large baking sheet with parchment paper

2. In a large bowl, mix together the dry ingredients

3. Once the mix is well combined, add the syrup, oil, and vanilla. Stir well.

4. Spread granola onto baking sheet in a uniform layer. Bake at 300F for 20 minutes then remove from the oven, turn and toss granola, and bake for another 15–20 minutes. (The dried fruits can be added now, or you can wait until the final 5–10 minutes of baking to add them.)

5. Once done, stir in the raw cacao nibs and hemp seeds. Cool completely on the pan. Can be stored in a glass container for 3–4 weeks. The granola can be stored in the freezer as well in a safe container, ideally not plastic.

In my kitchen, I most often enjoy granola on top of my always thick creamy smoothies – now commonly known as smoothie bowls.


Sunwarrior

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