Activated buckwheat granola

After purchasing a box of these in a nutrition focused frenzy at our local organics merchant last weekend – and devouring them within days of opening… I realised I will either need to get a second job to support our new household addiction or learn how to make them myself.

I went with option #2.

Activated buckwheat is not only seriously delicious when dried and mixed with cacao and coconut, it is seriously good for you – a far cry from the sugar laden granola’s and “coco” crap-filled cereals on the supermarket shelves.

Buckwheat contains eight of our nine essential amino acids, contains high amounts of manganese, magnesium and fibre, is great for blood sugar control, which is important when carbohydrate consumption is concerned and also contains quercitin and rutin – flavonoids that support healing, circulation, exercise recovery and chronic disease management.

See more at: http://thenaturalnutritionist.com.au/buckwheat-the-scoop/#sthash.j3h3hKq4.dpuf

While this recipe does take a little time to prepare, it is worth it in my opinion as it makes a tonne, is so affordable and you’ll have a healthy breakfast (and anytime chocolate craving) sorted for a couple of weeks.

 

3 cups raw buckwheat

1 cup coconut oil

1 cup cacao

2 teaspoon cinnamon

1/2 cup honey or maple syrup

1/3 cup coconut sugar

1 teaspoon vanilla extract

1/3 cup chia seeds

1/2 cup goji berries

1/3 cup sesame seeds

1 cup shredded coconut

 

Optional but extra healthy:

1/3 cup sunflower seeds

1/3 cup pepitas

1 cup crushed walnuts

1/2 cup chopped figs

 

Cover the buckwheat in a large pot or bowl with filtered water and leave for a few hours or overnight. Drain and leave to sit in colander or sieve for 1-2 days (or until you start to see the seeds starting to sprout – mine took only 1.5 days), rinsing morning and night or every few hours.

Place rinsed and sprouting buckwheat in a large bowl. Heat coconut oil, cacao, coconut sugar, cinnamon, honey/maple syrup and vanilla in a pan until melted and combined well. Pour into buckwheat and add coconut, sesame and chia seeds and goji berries. Combine well (add a little more coconut oil if it’s too dry).

Place in 2 large oven trays and bake on low temperature (90 degrees) about 8 hours or overnight. Turn every now and then. If the buckwheat is still soft, continue baking until it is dried and crunchy. OR if you prefer it softer… whatever, it’s your life.

Add extras and enjoy the goodness 🙂