Buckwheat Granola

One of my favourite, on-the-go breakfasts of all time - buckwheat granola!

While many people think that buckwheat is a cereal grain, it's actually a highly nutritious fruit seed that is related to rhubarb - meaning it contains zero amounts of gluten! Perfect for those who have gluten sensitivities.

Buckwheat is one of those foods that not many people know about. A hidden gem that contains phytonutrients that protect against disease by extending the action of Vitamin C.  Buckwheat is also considered a complete protein, containing all eight essential amino acids. On top of that, it's also a great source of fibre, copper, magnesium and manganese.



1 cup raw hulled buckwheat (soaked overnight, strained and rinsed in the morning)
1 cup seeds/nuts (chop and mix any hemp, sunflower, pumpkin, walnuts, almonds, brazil nuts, pecans)
1 cup shredded coconut (unsweetened)
1/2 cup dried fruit (goji berries, currants, raisons - unsulfured)
1 tbsp raw honey or maple syrup

For a Wet Granola

In a large bowl, mix soaked buckwheat with all the ingredients mentioned above. Store covered in the fridge for up to 3 days.

For a Dry Granola

Purée 10 dates with 3 tbsp. of water until a paste forms and coat mixture. Place mixture closely together on dehydrated teflex or silicone sheet and dehydrate at 105° for 6-8 hours or until dry. Break apart and enjoy as a crunchy granola or as a delicious topping like I did!