Last week, I shared a recipe for raw granola that is a delicious basic staple to your breakfast (or lunch, or dinner, or whatever). Today, I’m sharing something a little more jazzy – buckwheat and apple granola!
Now, I’m not labelling this one as raw because one of the ingredients is toasted buckwheat groats (otherwise known as kasha). But you can easily just sub in raw buckwheat groats, and make this a raw breakfast! The apple rings are dehydrated, so these still count within a raw diet.
You’ll see two things happen in the food processor. One, the apple rings and dates will break down into tiny bite-sized pieces. This is why you should process them first – get the heavy lifting done right out the gate.
Secondly, you’ll see a lot of the kasha break down into powder. That’s just because the toasted groats are dry and crumble under pressure. So, the sticky dates and the maple syrup will help to clump it all back together. Perfect!
Buckwheat is a great addition into any diet. It’s high in protein (over 13g in a 100g serving), healthy dietary fibre (10g), and loads of vitamins and minerals. Sounds pretty great, right? It’s also gluten-free, so as long as you’re using gluten-free oats (and don’t also have a sensitivity to oats), this recipe should conform to that diet.
Apple and Buckwheat Granola
- 1/2 cup oats
- 3-4 dried apple rings
- 5 dates
- 1/2 cup toasted buckwheat groats
- 1 tbsp maple syrup
- 1 tbsp shredded unsweetened coconut
Place the apple rings and dates into a food processor. Pulse or blend on high until they break down into smaller chunks.
Add the oats, buckwheat, and coconut. Blend on high until the mixture is crumbled up.
Add the maple syrup and blend on low for about ten seconds or so, to allow the granola to clump up.
Store in a sealed container for up to a week. Keep in the fridge to make it last longer.