Soaked Buckwheat Granola
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Buckwheat! This little gem isn’t a grain, but it sure resembles one. Buckwheat is actually a grain-like seed, making it suitable for grain-free and paleo dishes. It’s gluten-free, high in protein, and packed with nutrients like magnesium, b-vitamins, and digestive-loving fibre. Buckwheat groats are so versatile, too. You can grind them into flour for making breads, pancakes, and wholesome versions of your favourite baked treats, or cook them into hearty porridges and rice-like dishes. Talk about a powerhouse!
One way I personally love using buckwheat is in homemade granola. Did you know that it’s SO easy to make your own? And not only does homemade granola take a matter of minutes, it’s also way better for you and your body. Say goodbye to the sugar-ladened verities at the grocery store that contain sneaky additives and an ingredient list that’s a mile long. With only a handful of simple, real foods (that are probably already have stashed away in your pantry!) this buckwheat granola is free from gluten, grains, refined sugars, and full of nutrients and plant protein to help you feel satiated and nourished.
Soaking Your Buckwheat
When preparing buckwheat, I always recommend to soak the groats first. Like other grains and seeds, buckwheat contains ‘anti-nutrients’ such as phytic acid that interfere with our body’s ability to absorb minerals from our food. Soaking also soften’s the hard-to-digest fibres and starches that often irritate our gut lining. No more tummy pains or uncomfortable bloat!
The evening before making my granola, I place the buckwheat groats in a bowl and cover them with clean, filtered water. Then, add 1 tbsp of apple cider vinegar or lemon juice (the acid helps to break down the seed’s phytic acid!) and let them sit on the countertop overnight. In the morning, the buckwheat will have absorbed some of the water and a sticky, goopy gel likely has formed. Don’t worry, this is totally normal! Just place them in a sieve and rinse until clean.
Recipe
1 cup buckwheat groats (soaked overnight, then rinsed)
1/2 cup unsweetened shredded coconut
1/2 cup raw chopped nuts, soaked overnight* (I used cashews)
1/4 cup seeds (I used hemp hearts)
1/4 cup dried fruit (I recommend blueberries or goggi berries!)
2 tbsp organic honey or maple syrup
1 tsp cinnamon
1 tsp pure vanilla extract
Pinch of sea salt
*If you’d like to take your needs to the next level and fully unlock their entire nutrient spectrum, you can soak them, too! Just follow the same method I outlined to soak the buckwheat groats.
Method
Soak your buckwheat overnight, and rinse until clean. Preheat the oven to 350 degrees. Spread the groats across a baking tray, and allow them to air dry OR pat down with a paper towl to absorb the excess liquid. Then, combine the buckwheat groats along with the other ingredients in a bowl, and stir until the mixture fully sticks together. Spread the granola across a baking sheet lined with parchment paper, and bake for 20-25 minutes, staring the granola about halfway through the ensure it cooks evenly. The granola is done when it’s toasted and crunchy! Store in a lined jar on the countertop to keep fresh. I love sprinkling the granola on my coconut yogurt and smoothie bowls, or eating it straight up with some good old nut milk and a spoon.
