Despite it's name, Buckwheat is not a grain, but is actually classified a seed. Half a cup of Buckwheat contains 6g of protein, which is actually the same protein content as quinoa. Buckwheat can also be a great gluten-free alternative.
As someone who experiences gut dysbiosis, (an imbalance of good to bad bacteria in the small intestine), I have actually found that Buckwheat sits well with me, compared to other grains that tend to cause bloating and a whole other range of symptoms that I will spare you from.
So I've tried my hand at making Buckwheat granola, and it's a fun alternative to an oat-based granola. There is no added sugar in this recipe - just straight up seeds and spices.
You can eat it alone as a granola - good post-workout snack, or use it as a smoothie bowl topper too!
2 cups of water
1 cup of raw buckwheat
1/2 cup sunflower seeds
1/2 cup of pumpkin seeds
1/4 cup of hemp hearts
1-2 TBSP of coconut oil
1-2 TBSP of Ceylon Cinnamon
1-2 TBSP of Cacao powder (optional)
Option to also add other winter spices such as nutmeg, ginger, cardamom, mixed spices
Option to add maple syrup or honey if you want a sweeter granola (I tend to not add sugar but eat with fruit instead)
1. Preheat oven to 350 degrees on convection.
2. Bring 2 cups of water to a boil. Add 1 cup of buckwheat. Stir occasionally. Let simmer for 10 minutes. Drain access water. Let cool.
3. In a large bowl, mix cooked and cooled buckwheat with seeds, hemp hearts and spices.
4. Melt coconut oil over stove or microwave, drizzle over the buckwheat mixture.
5. Mix it all together in the bowl and then place on a baking sheet.
6. Bake in oven for 15 minutes, remove to stir, then place back in oven for another 10-20 minutes, removing half way through for another stir until desired crunchiness is reached.
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Nikki Johnston Beaudoin is an outdoorsy Mountain Mermaid, and the Owner and Operator of Sea to Sky Paddle Fit.