Let's get to know our latest ingredient love: Buckwheat.
Despite what its name suggests, buckwheat is not actually related to wheat or any other grain. It's the fruit seed of a plant akin to rhubarb. It is therefore a brilliant substitute for those who have gluten or wheat sensitivities.
However my love for buckwheat lies with its macronutrient profile. High in protein and containing all essential amino acids, buckwheat can transform your breakfast granola from a simple carbohydrate laden bowl (that may cause you to want for more come 10am), into a protein rich satiating dish. It's a great addition to your diet if you are vegan.
Buckwheat is high in magnesium, which is great for keeping your muscles relaxed. That said, this dish makes for a good post-workout meal if you train in the mornings before breakfast. It will also nourish your heart. Promoting your flow, strengthening capillaries, lowering blood pressure all happens when 'rutin' a flavanoid contained within buckwheat is absorbed into your system.
If you're yet to be acquainted with buckwheat you will find it at your local health food store. Note that they may be labelled as buckwheat "groats". You're looking for tiny pyramid shaped natural looking seeds. Be sure to purchase raw buckwheat, as often it is sold toasted, which is not what you are looking for for this recipe.
You will need:
1 1/2 cups buckwheat
1 cup gluten free oats (optional)
3/4 cup almonds, chopped
1 cup goji berries
2/3 cup walnuts, chopped
1/2 cup brasil nuts, chopped
1/2 cup pumpkin seeds
1/2 cup cacao nibs
1/2 cup raw cacao
1/3 cup coconut oil, melted
1/4 cup rice malt syrup
1/4 cup chia seeds
1 tablespoon Macqui Berry Powder (optional)
1 teaspoon Celtic sea salt
Place the buckwheat, nuts and seeds (except the chia seeds) in a large bowl, submerge in filtered water and allow to soak overnight (or for 4 hours minimum). This process of soaking is referred to as 'activation' and is an important process in making the nutrients stored within your nuts and seeds more bio-available to your body.
Preheat your oven to 60 degrees C. Line a large baking tray with baking paper.
Drain the nuts and seeds of excess water and place into a large mixing bowl. Add all remaining ingredients except the goji berries and combine. Spread onto the baking tray and dehydrate in the oven for 40-60 minutes. Check in during this time.
The idea here is to dehydrate the granola, rather than bake it, so if you have a dehydrator handy you may use it. Please let us know in the comments below if you do use a dehydrator to make this recipe, I will update the method with your thoughts.
* Macqui Berry powder will boost the antioxidant content of this granola and give it a beautiful tart berry flavour. You'll find it online or at your health food store. This ingredient can be omitted if not desired.