Sugar Free Buckwheat Granola
It’s funny when people joke around about how vegans only chirp on bird food like granola and hemp seeds….
Homemade crunchy buckwheat granola anyone? 🙂
This recipe is wheat free, soy free, gluten free, dairy free, preservative free, vegan and sugar free! It’s a free for all I tell ya! Delicious, the perfect amount of crunch and a great on the go snack or breakfast. Alternatively you can use rolled oats (make sure they’re organic gluten free) instead of the buckwheat groats.
In my last post, I babbled about the importance of sprouted and soaked almonds (and other nuts/seeds) and expressed my fixation with Dastony‘s divine organic sprouted almond butter. Did you know they also produce a variety of other yummy sprouted nut and seed butters?! Almond butter, coconut butter, hemp butter, you name it! All certified organic, raw, stone milled, preservative free and 100% pure with no additives and added sugars or oils. Just how any nut butter should be!
Have a nut allergy or just not a fan of almond butter? Try sunflower seed butter or sunbutter! As a matter of fact, SSB has significantly more magnesium, vitamin E, iron, zinc and selenium than some of the other nut/seed butters (sorry peanut butter!) It’s a versatile spread packed with nutrients retained from the whole seed and adds nutrients and flavour to adventurous recipes such as hot cereals and this granola melange!
What you’ll need:
1 cup of buckwheat groats (raw or sprouted/soaked)
1/4 cup of sunflower seeds (or chopped pecans)
1/4 cup of shredded coconut flakes or desiccated coconut
2 tbsp of hemp protein powder
2 tbsp of raw cacao nibs or unsweetened carob chips
1/2 tsp of vanilla powder
Drop of vanilla stevia extract (adjust to sweet tooth)
2 tsp of organic cinnamon powder
1 tsp of unsweetened vanilla almond milk
2 tbsp of sprouted sunflower seed butter (for nut free version) or raw almond butter (Dastony‘s is my favourite!)
3-4 tbsp of organic virgin coconut oil, melted
Stevia to taste (For non sugar free option, use 2-3 tbsp of organic coconut nectar)
Optional: 1 tsp of lucuma powder, 2 tsp of sprouted almonds or other nuts/seeds of choice
Preheat oven to 180 degrees.
In a large bowl, mix all of the dry ingredients together. In a small bowl, mix the wet ingredients together until there are no clumps left. Pour the wet mixture into the big bowl of dry ingredients and fully coat everything until clusters start to form.
Line a cookie sheet with parchment paper or baking paper. Transfer the granola mixture onto the lined sheet and spread evenly so that it evenly bakes. Bake for 15 minutes. Check back and using a spatula, flip around mixture.
Bake for another 15 minutes and remove once golden brown. It may still look a little wet but that’s fine! You will need to let it cool and dry for about half an hour or so before serving with your favourite coconut yogurt, almond milk or fruit fresh!
*For a raw version (if you have a dehydrator), dehydrate at 115 degrees for 7-8 hours until golden brown and crispy.
Transfer the rest into an airtight container or sandwich bag. Keep granola cool. x
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