Buckwheat Granola
Raw Buckwheat Granola (Raw, Gluten Free, Vegan)
I love granola but it is expensive and depending on the brand, can be unnecessarily high in fat and sugar. To increase the nutritional value and cut the fat and sugar, make this good for you granola. This granola is also gluten-free. High in fiber, manganese and magnesium, this granola does a body good.
Ingredients
1½ cups dry raw buckwheat (not toasted which is Kasha)
½ cup almonds, chopped
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup shredded coconut
1 tsp cinnamon
2 tbsp maple syrup
¼ cup dried cranberries (optional)
Directions
Soak the buckwheat for one whole day changing the water at least twice. After one day drain the buckwheat. Preheat oven 200 degrees. Place buckwheat on baking sheet and dry (bake) for 30 minutes. Take buckwheat out and combine with remaining ingredients and dry for an additional 20 minutes.
Thanks for sharing your healthy and delicious “good for you buckwheat granola” with us on the Plant-based Potluck Party. I’ve avoided granola because commercial granola is high in fat, sugar and calories, so this is a welcome treat! I’m pinning and sharing.
Thank you Deborah. It is my pleasure to connect and share with others as we inspire the world to be well mind, body and spirit.
This looks amazing. I can’t wait to try it. Do you think I could do the same thing in a dehydrator?
Absolutely. With all the drying I’ve done this week: granola, kale chips, pizza crust, I think it’s time I invest in one too 🙂
How do you store the granola? Should I put it in the fridge or in pantry and for how long?
Store in the pantry in a jar with a tight fitting lid. In our house it’s always gone within a few days but I would say it should keep fresh 7-10 days.