This is a fantastic, unsweetened granola that features buckwheat, a gluten-free pseudo-grain that is actually not related to wheat at all. It has highly digestible protein, an array of minerals and helps to stabilize blood sugar. Combined with the magnesium, vitamin E and protein of almonds and sunflower seeds, bound together with coconut oil and kissed with the scent of cinnamon and cardamom.
Take the time to soak the buckwheat and try dehydrating it, if you can. It makes a lot and lasts all week! I have found that other granola recipes, even low-sugar versions, tend to leave me feeling crummy after breakfast. Grains and added sugar and just not a good combo, even when the sugars are natural, like honey or maple syrup. However, I can heap this over a serving of non dairy yogurt, top it any fruits I have on hand and enjoy sustainable energy until lunch time!
Sugar-Free Buckwheat Granola
1 c. buckwheat
3/4 c. sunflower seeds, raw
3/4 c. almonds, crushed or chopped
1/2 c. walnuts, crushed or chopped
1/3 c. hemp seeds
1 1/2 T. virgin coconut oil, melted
2 t. cinnamon
2 t. cardamom
Soak the buckwheat in a small bowl with enough water to cover the grains overnight. Sometimes I soak two nights, but I will rinse the grains and change the water.
Drain the buckwheat very well in a strainer. Combine the buckwheat with the nuts and seeds in a large bowl. Toss with the coconut oil and the spices.
Dehydrator Method: spread on mesh-lined dehydrator sheets and dry at 135 degrees for approximately 12 hrs. Let cool for 30 min and store in a lidded container at room temperature.
Oven Method: Preheat the oven to the lowest setting. Possibly 200 degrees. Spread the granola on parchment-lined baking sheets. Let bake for 1-2 hours until fragrant and crisp. Let cool and store in a lidded container.