These gluten and wheat free buckwheat granola clusters are a great cereal replacement to eat for breakfast, snack or dessert – doesn’t granola make for a great treat any time of the day?
Despite what the names suggests, buckwheat is not related to wheat. Instead, buckwheat is a plant related to sorrel and rhubarb.
Buckwheat is a great source of flavonoids, manganese, copper, iron, magnesium, to name a few nutrients. Buckwheat is also a good source of protein containing all eight essential amino acids. These clusters are tasty and fulfilling given their high nutrient density.
This recipe will take about 15 minutes to prepare and either a night to dehydrate or 30 minutes to bake. Additionally, when sprouting the buckwheat at home, an additional 30 minutes to sprout the buckwheat should be added. This recipe will make breakfast for two or snacks for eight.
- 150 grams of buckwheat (sprouted)
- Six dried figs
- Two tablespoons of coconut oil
- A handful of almonds
- One tablespoon of chia seeds
- One teaspoon of cinnamon
- One tablespoon of vanilla extract
- Drain the sprouted buckwheat
- Throw the figs, coconut oil, almonds, chia seeds, cinnamon and vanilla extract into the blender or food processor and blend on low for 10 seconds so that the mixture becomes coarse
- Add the mixture to the buckwheat and kneed into clusters
- Lay the clusters out on a tray to dehydrate in the dehydrator over-night or bake in the oven for about 40 minutes at 150C
These clusters are very tasty with almond milk and raw cacao nibs.