Tag: buckwheat

Chocolate-Orange Buckwheat Granola

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Okay, really. Who doesn’t love that chocolate-orange combination? And when it’s combined with fragrant coconut oil, toasty coconut flakes, and nutty almonds, it makes for an easy homemade cereal big on flavor and crunch. This cereal/snack/dessert/anything uses buckwheat instead of oats as its base, adding the bonus of zero gluten cross-contamination possibilities and a boost of protein and fibre.

Chocolate-Orange Buckwheat Granola

2 cups flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
1/2 cup raw almonds, coarsely chopped
1/3 cup raisins
1/4 cup large flaked coconut
1/3 cup agave nectar or maple syrup
1/4 cup nondairy milk, plus more as needed
1/4 cup  dark cocoa powder
3 tablespoons virgin coconut oil
1 teaspoon  orange zest
1 teaspoon vanilla extract
1/4 teaspoon fine sea or Himalayan salt

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, almonds, raisins, and coconut in a large bowl. Mix well to combine.

Put the agave nectar, nondairy milk, cocoa powder, coconut oil, orange zest, vanilla extract, and salt in a small saucepan. Heat until the oil is melted, whisking to combine. Pour the mixture into the buckwheat mixture. Mix well until the buckwheat mixture is moistened and well combined, adding a dash or two of nondairy milk if needed.

Spread the mixture onto the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until it feels dry to the touch. It will be a little soft, but once it cools completely it will harden. Once cooled, store leftovers in the refrigerator or at room temperature in an airtight container.

Crunchy Everything Crackers

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These crackers feature both buckwheat flour and flakes, along with chickpeas, flaxseeds, hemp, and teff, delivering a nutritious—and delicious!—snack. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Here I’m highlighting their porridge, an oat-free mixture that is big on texture and taste.

Crunchy Everything Crackers

Crunchy Everything Crackers

  • Servings: 30 crackers
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 1/3 cup chickpea flour
1/3 cup buckwheat flour
1/3 cup porridge/Grutze
1 tablespoon ground flaxseeds
1/4 teaspoon fine sea salt, plus more for sprinkling
1 tablespoon extra-virgin olive oil, plus more for brushing
3 to 5 tablespoons water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the chickpea flour, buckwheat flour, porridge, ground flaxseeds, and salt in a medium bowl. Whisk well to combine. Drizzle in the olive oil. Mix well. Slowly add the water, a little at a time, while stirring, just enough to create a soft dough.

Gather the dough in your hands and shape into a disc on the parchment paper. Roll the dough to about 1/8-inch thick. Brush with olive oil. Sprinkle with salt. Use a butter knife to cut into 2-inch squares. Bake for about 15 minutes, then carefully pull apart and flip the squares. Bake for about 5 minutes until firm. They will continue to firm as they cool.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Basic Buckwheat Granola

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This granola recipe is a standard go-to recipe with countless variations. It has only a hint of maple syrup for sweetness and uses applesauce for added moisture without relying on additional sugar or oil. I love using a fruity, medium-intensity extra virgin olive oil or virgin coconut oil as a main flavor agent,  along with a dark maple syrup, rather than having these ingredients in the background. The spices, nuts, seeds, and dried fruit you use can be totally up to you. 

Basic Buckwheat Granola

You’ll want it to sprinkle it on everything, eat it on its own, and will soon become a staple.

Basic Buckwheat Granola

  • Servings: about 12 servings
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2 1/2 cups buckwheat groats (not kasha)
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1/2 cup dried large-flaked unsweetened coconut (see Notes)
6 tablespoons unsweetened applesauce
2 tablespoons extra-virgin olive oil (see Notes)
2 tablespoons pure maple syrup (see Notes)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea or Himalayan salt

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat groats, pecans, walnuts, and coconut in a large bowl. Put the applesauce, olive oil, maple syrup, cinnamon, vanilla, and salt in a medium glass measuring cup. Mix to combine. Pour the mixture over the buckwheat mixture. Stir until well mixed.

Spread the mixture in an even layer on a baking sheet. Bake 25 minutes, then stir the mixture. Bake for another 15 to 25 minutes, until the mixture is dry to the touch. The granola will firm as it cools. Let cool completely, and store in an airtight container.

Basic Buckwheat Granola 2