Raw Buckwheat Granola

Need something to pour your homemade cashew milk over? This raw granola recipe is delicious & much lower salt & oil than most commercially prepared granola. See how pretty it is below in the cashew milk post.

1 cup buckwheat groats, soaked & drained
1/3 cup flaked coconut
1/4 cup sunflower seeds

1/8 cup cocoa powder

Pinch salt

2 Tbsp sunflower seed butter

1 Tbsp coconut oil, melted

1 tsp vanilla

1/8 cup water 

To prepare buckwheat groats, soak in water over night. A gel like coating will form, don’t be alarmed.  Rinse well through a fine mesh strainer.

Mix together dry ingredients (groats through salt) in a small bowl. In another bowl, mix coconut oil, sunflower seed butter, vanilla & water. Once well mixed, add wet ingredients to dry & stir to coat.

To “cook” spread on a teflex lined dehydrator tray & dehydrate at 115 overnight (10-12) hours. Part way through, once it starts to dry, use hands or a utensil to break into small chunks. I usually put my batch in after work, break it up before heading to bed & let it continue to dehydrate until the morning. No dehydrator? No worries! You can bake this recipe as well, it just won’t be raw. Spread on a parchment lined baking sheet at bake at 300 degrees for 60 minutes, stirring every 20 minutes.

This recipe is really a suggestion guide. I substitute depending on what I have in the pantry. You could use any nut butter in place of the sunflower seed butter. Any nut or seed in place of the sunflower seeds. Don’t like coconut? Try another dried fruit like currants or raisins.