If you adore cereal and are following a gluten-free, grain-free diet, eating breakfast cereals can be challenging. My recipe for gluten-free, grain-free buckwheat apple granola is so delicious you won’t miss regular cereal anymore!
Many commercial cereals are filled with gluten, corn syrup, genetically modified ingredients, refined grains, refined sugar, dyes, preservatives, synthetic vitamins, minerals, and chemicals.
Check out this ingredient list from a popular commercial cereal:
|INGREDIENTS: This product contains: Sugar, corn flour, wheat flour, oat flour, high fructose corn syrup, salt, milled corn, apple juice concentrate, dried apples, cinnamon, modified corn starch, sodium ascorbate and ascorbic acid (vitamin C), calcium phosphate, yellow #6, niacinamide, reduced iron, zinc oxide, pyridoxine hydrochloride (vitamin B6), baking soda, riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), red #40, turmeric color, vitamin A palmitate, BHT (preservative), blue #1, folic acid, vitamin B12 and vitamin D.)|
|ALLERGENS: Wheat, Soybeans|
I don’t know about you, but this is not something I want to put in my body on a regular basis. You can feel good about eating my granola recipe because it’s free of all synthetic and highly processed ingredients, and is packed with nutrients that will energize and nourish your body completely.
I just completed my 5 day healing whole foods detox cleanse where I gave up all gluten-containing foods for two weeks before the cleanse as well as the five days on the cleanse. Now that my detox cleanse is over, I decided to continue going gluten-free for a while longer since I feel so great without the gluten.
I created this yummy granola recipe to satisfy my taste for a crunchy cereal that I could enjoy for breakfast as an alternative to green smoothies and cooked breakfast options. This granola has a rich, satisfying flavor that comes from the combination of hearty buckwheat, warming spices, sweet fruit, crunchy nuts and seeds.
Buckwheat is an extremely nutritious fruit seed from the buckwheat plant. Buckwheat groats are a fantastic seed to use for creating cereals because they have great nutty flavor and a wonderful crunchy texture.
Buckwheat is gluten-free, grain-free, and rich in protein. Buckwheat is a good source of magnesium, vitamin C, and the flavonoids quercetin and rutin, which are powerful antioxidants which protect our bodies from free radical damage, inflammation, and degenerative diseases.
This delicious cereal is great served with raw milk, kefir, and nut or seed milks. I used the nuts, seeds, and dried fruits that I had on hand in my pantry but feel free to choose your favorites for this recipe.
For the chocolate lovers, you can make a chocolate version of this cereal by adding three tablespoons of organic raw cacao powder or cocoa powder in with the melted coconut oil.
What’s your favorite healthy breakfast? Please contribute to the conversation by leaving a comment below.
Share this recipe with family and friends and let’s all get healthy and radiant together!
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Gluten-Free and Grain-Free Buckwheat Apple Granola
Vegan, Wheat-Free, Gluten-Free, Dairy-Free
Makes around 8 cups
3 cups raw buckwheat groats
2 tablespoons lemon juice
6 cups filtered or spring water
¼ cup sprouted or raw white sesame seeds
3 tablespoons melted organic virgin coconut oil (good source)
¾ cup organic maple syrup—grade B or ½ cup raw honey
1½ teaspoons organic cinnamon
½ teaspoon unrefined sea salt
2 teaspoons organic vanilla extract
½ cup sprouted or raw sunflower seeds
½ cup sprouted or raw almonds
1½ cups dried organic apples (cut into small pieces)
¼ cup goldenberries or raisins
½ cup large unsweetened coconut flakes
1. Place buckwheat groats in a large bowl with lemon juice and water. Let groats soak for at least 2 hours or overnight at room temperature to remove the anti-nutrients.
2. Pour off the soaking water and rinse soaked groats well. Drain and place groats in the bowl of a food processor fitted with the S blade and pulse until chunky but not completely pureed. Stir in sesame seeds and set aside.
3. Mix together melted coconut oil, maple syrup or honey, cinnamon, sea salt, and vanilla. Pour this mixture over the buckwheat groats and mix thoroughly.
4. Spread buckwheat groats onto a sheet pan lined with silicon baking mat or parchment paper. Place in a 200˚ F oven and bake for several hours or until dry and crispy.
5. To make granola in a dehydrator you need to spread the buckwheat groats onto the nonstick sheets evenly and bake at 115 ˚ F for 8-12 hours or until the top of the granola is dry to the touch and the sheet peels away easily. Flip the granola over in pieces and continue to dry for a few more hours or until dry and crispy.
5. Once the buckwheat granola is dry, break into smaller pieces in a bowl and toss with the remaining ingredients. Enjoy immediately or store granola in an airtight container in the refrigerator for up to 1-2 months.