buckwheat flake granola with berries
This is a recipe I adapted from Rose Carrarini’s Breakfast, Lunch, Tea cookbook. We had it for breakfast this morning and it was so delicious. Very satisfying. My son loved it – but my daughter is still working on her molars so she was having a hard time chewing the nuts and seeds with sore, puffy gums.
I am a big believer in soaking my nuts before I eat them. Nuts have naturally occurring “enzyme inhibitors” within. Which translates into the fact that our bodies have a difficult time digesting nuts and seeds eaten straight out of the bag or hand. Once soaked, the enzyme inhibitors are deactivated and our body can effectively do its job as it was intended. Some people may not notice any gastrointestinal discomfort from eating (unsoaked) nuts. I, on the other hand, spend a lovely afternoon or evening in considerable digestive misery (bloating, gas, etc.). Embracing my highly sensitive body – I soak my nuts overnight – for at least 12 hours – in filtered water. I discard the soaking liquid, then rinse them until the water runs clear. Then I let them dry for at least 12 hours – most often 24 – on a cookie sheet in my oven set on the lowest possible temperature. If the weather is cooperating, I set the nuts out on my patio and let them dry by the warmth of the sun.
4 cups buckwheat flakes
1 cup almonds
2/3 cup sunflower seeds
2/3 cup pumpkin seeds
1/2 cup millet
1/3 cup pine nuts or walnuts
1 to 1 1/2 cups organic unsulphured dried fruit. (I used blueberries, strawberries and tart cherries).
4 tblsps coconut oil (liquified)
1/4 cup organic apple juice concentrate
2 tblsp agave nectar or honey
1 tsp vanilla
1 tsp cinnamon
- Using a large glass bowl, measure out the nuts, seeds and millet and place in the bowl. Add enough filtered water to cover the nut mixture by a few inches. Soak 12 hours or overnight.
- Discard soaking liquid. Strain/Rinse well until water runs clear over nut mixture. Spread a dish towel out on the counter and pour nut mixture into it. Towel dry.
- Transfer nut mixture into a large mixing bowl. Pour in the buckwheat flakes and berry pouch. Set aside.
- Meanwhile, prepare the wet ingredients. In another small bowl combine the apple juice concentrate, agave, vanilla, cinnamon and coconut oil. Stir/mix well. Pour over nut mixture and stir using a wooden spoon.
- Transfer granola to a large shallow baking pan (you may have to use 2 here) so that granola is in a single layer. Put in the oven on warm or preheat oven for 15 minutes on the lowest temperature. Only leave oven on for 15 minutes. Turn oven off.
- Monitor granola for 24 hours making sure you stir occasionally, breaking apart the pieces and spread back out so that it dries properly. Store in airtight container.
Great post, Stephanie.
Homemade GF granola is a staple of mine. It works for so many things — from cereal to pie crust to topping for yogurt to trail mix. I also use the buckwheat flakes, they work great. Sometimes I use that “Perky’s” Nutty Flax or Nutty Brown Rice cereal. That stuff holds together well. I’ve also been adding chia to mine lately. Actually, it ends up being whatever I have on hand. :-)
I’ve never used millet though. Hmmm — good idea, I’ll try that. Your photo looks LOVELY!
Melissa
[...] can make your own variation depending on what tickles your fancy. But, I have a recipe here for granola that we really like. Instead of dried fruit you can really jazz it up with seasonal [...]