Sugar-Free Buckwheat Granola

DSCN9046.JPGThis 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.

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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!

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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.

 

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