This gluten-free breakfast granola cereal made with buckwheat and spices can be eaten for breakfast, or used on a parfait! You'll find this recipe and other great breakfast recipes in the Healthy Breakfast cookbook. You can watch the VIDEO HERE.
8 cups buckwheat groats
1 cup pure grade B maple syrup
2 Tbs. Vanilla Extract
2 tsp. almond extract
1 Tbs. cardamom
½ tsp. stevia extract
1 tsp. unrefined salt
1/2 tsp. black pepper
3 cups sliced almonds
2 cups dried cherries
1 cup shredded coconut (unsweetened, unsulfured)
In a large bowl, cover the buckwheat, and nuts/seeds with water. Cover and soak overnight at room temperature. When soaking is complete, transfer mixture to a fine mesh strainer, and drain and rinse well with cold water. Put the mixture back in the large bowl. In a separate small bowl, combine agave, vanilla, cardamom, stevia, and salt. Adjust the sweet, spicy and salty aspects to your liking. Pour this sauce over the buckwheat and mixt until it is well coated. Put the mixture on baking sheets lined with parchment paper and spread it out into a single layer. Bake at 250 degrees F until the granola is completely dry and crunchy. Remove from dehydrator break into pieces, and add coconut and diced dried fruit. Store in airtight container
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Comments available: Sun 30 Jun 2013 06:12:22 MDT Made this granola today! Added some goji berries and cranberries to it, yummy! Thanks for the great recipe, Janae
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