News & Notes
It happens all the time: even though I’m constantly making food for me and Matt every week, I rarely seem to post recipes for our thrown-together meals and snacks. Oftentimes, it’s because I simply don’t measure ingredients unless I’m following or writing a recipe. Other times, I just don’t think about it! But you guys have made it known that you love simple day-to-day eats, like my smashed avocado salad and curry-roasted cauliflower. So today, I’ve got a quickie for you. It’s a recipe I had no intention of blogging, but as I was about to finish off the last of the batch this morning, I thought “You know…people might really like this if I posted it!” So here you have it: my snackworthy, gluten-free, and so-easy-to-make raw Chocolate Buckwheat Granola.
Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free, Raw275 calories, 6.2g fat (4g sat), 53.5g carbs, 3g fiber, 6.6g protein
- 1 cup buckwheat groats, soaked in cold water for 20 minutes and drained
- 1/3 cup unsweetened shredded coconut
- 6 tablespoons maple syrup
- 2 tablespoons cacao powder
- Pinch of sea salt
- Combine all ingredients in a medium bowl and stir until thoroughly mixed.
- Transfer the mixture to a Teflex-lined dehydrator tray and spread into an even layer.
- Dehydrate at about 110°F for 10-12 hours or overnight, until dry. (Alternatively, bake in an oven at 300°F for 30 to 40 minutes, stirring occasionally, until dry.)
- Break the dried granola into chunks and store in an airtight container.
Coconut: your favorites seeds or chopped nuts
Maple syrup: agave or coconut nectar (will make the granola less crunchy) or date paste/syrup
Cacao powder: carob powder or unsweetened cocoa powder
I recommend serving this “grawnola” with fresh berries and a splash of hempmilk. Yum!