Buckwheat has been making regular appearances in my granola making for some time now. This is especially my favorite recipe because I can use up leftover pulp from making homemade almond milk.
Despite its deliciousness, I’ve had challenges locating buckwheat at even some of the best bulk food stores. Your best bet is probably an independent health food store. I wouldn’t suggest substituting Kasha (roasted buckwheat) for this recipe. I have had success using equal parts of oatmeal and raw quinoa in place of the buckwheat; you can use these in a pinch.
As for the tropical-iness of the recipe; it’s all thanks to a combination of coconut and other dried tropical fruits. Feel free to use whatever you can get your hands on; coconut flakes (or desiccated coconut), dried mango, pineapple, or papaya! The crystallized ginger adds a characteristic zing and a slight sweetness that makes this granola a-one!
Homemade Granola with Buckwheat
Ingredients
2 c. raw buckwheat groats (not kasha)
1 c. almond pulp (homemade unroasted almond meal also works)
1/4 c. crystallized ginger, finely chopped
1/4 tsp ginger powder
optional: 2 tbsp. coconut sugar (for sweeter granola)
3 tbsp. sunflower seed, almond OR cashew butter butter
3 tbsp. apple sauce
3 tbsp. brown rice syrup
1 tbsp. coconut oil
1 tsp. vanilla extract
1/2 c. coconut flakes
1/2 c. dried tropical fruits of choice (pineapple, mango, papaya, kiwi)
Instructions
Preheat oven to 325 F. Prepare a baking sheet with parchment paper.
Add buckwheat groats, almond pulp, ginger, ginger powder, and optional sugar to a large mixing bowl. Stir to combine well.
In a small pot or microwavable bowl add nut butter, apple sauce, brown rice syrup, coconut oil, and vanilla. Warm until ingredients can be stirred together (medium heat on the stovetop or 30 seconds on high in the microwave).
Add wet to dry and stir until dry ingredients are coated (it will be difficult to stir).
Spread mixture on prepared baking sheet in as thin a layer as possible. Bake for 30 minutes, turning and breaking up slightly halfway through.
When finished baking, turn off the oven and leave granola in oven for another 10 minutes (this helps the granola crisp up).
Remove tray from oven and add dried fruit and coconut. Stir and break up granola slightly to combine dried fruit.
You can serve this over a bowl of fruit and chia seed pudding, atop a smoothie bowl, or straight from the jar. I promise you that at least a third of the granola won’t see life past the cookie sheet; it’s insanely good coming right out of the oven!