This is truly one of my favorite breakfasts! And breakfast is my favorite meal of the day … think of smoothies, pancakes, waffles, porridge, chia pudding, muffins … it has always been this way! I used to just love my morning yogurt with those huge crunchy granola chunks, oh my … not a light and healthy way to start my day though. But this crunchy Buckwheat Granola is, full of nutrients, high raw and so delish!
I made this version in the dehydrator but it can also be baked in a regular oven. Buckwheat is along with quinoa my favorite “grain”, it is of course not a grain but a seed. The beauty of buckwheat is that it is gluten free, rich in plant based protein 11 – 14 grams per 100 gram seed, lots of fiber and anti-oxidants. It does belong to the “super seeds” gang, rich in amino acids, vitamins and minerals. Low in fat and calories, this little seeds lower cholesterol levels and blood pressure, great for a healthy digestion.
It is important, just like with all seeds nuts and beans, that buckwheat is soaked before consumption to remove all the anti nutrients which naturally occurs. Enzymes can cause an upset stomach or the feeling of being bloated. The phytic acid can hinder the accumulation of zinc, calcium, iron and magnesium by the body. Click HERE for more info on sprouting and soaking rains, seeds and nuts. Sprouting makes buckwheat an alkalizing super seed!
A few more buckwheat facts,
- rich in vitamin B, needed for energy and to convert food into energy
- rich in minerals, manganese, magnesium, zinc, iron and folic acid
- magnesium supports a healthy digestion, muscle growth and muscle recovery
I enriched the granola with walnuts, a great source of plant based omega 3. The pumpkin adds sweetness and is rich in beta carotene. I love adding cinnamon for its warming and blood sugar regulating properties.
Besides all the important info it just tastes great so much so that I actually make this weekly and also eat it as a snack!
Spread on a drying sheet or parchment paper.
Cool, brake in pieces and store in an airtight container.
I love this for breakfast with coconut yogurt, thinly sliced dried apricots, some raspberry chia jam and chopped walnuts. The granola is also great to take along as a snack instead of cookies …
Let me know how it turned out if you gave it a try or your version of it! If you would like to save this recipe you can pin the picture below to your Pinterest board!
Have a wonderful day and thank you for reading,
Tina x
Ingredients
- 2 cups of soaked buckwheat, about 8 hours and rinsed very well, may also be sprouted
- 1/2 cup walnuts, chopped fine
- 1 cup pumpkin puree made of an oven baked pumpkin, my favorite is the green skinned kabocha
- 1/4 cup maple syrup
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg, optional
- 1/8 tsp. pink salt
Instructions
Mix all the ingredients in a bowl until all the buckwheat is covered with the puree.
Spread on a drying sheet or baking tray lined with a parchment paper. Dry in the dehydrator on 110F for up to 16 hours or bake in a regular oven on 150C/300F until dry and crunchy. The lower the temperature the longer it takes to dry. A lower temp keeps the sprouted buckwheat and its nutrients raw, which boosts the nutrient profile of the granola. I flip it halfway the drying process to dry evenly to make it crunchy and dry all over. Cool completely and preserve in an airtight jar.
