I bet you didn’t know this, but buckwheat is actually not a grain, it’s a seed part of the rhubarb family. High in protein and fiber, it makes a perfect nutrient dense food. It’s mostly found in flour form and tastes great in baking and pancakes. I love the crunchy texture of the seeds which make it a wonderful base for granola.
Makes 1 jar, 15 min
- 1 cup buckwheat
- 1/2 currants
- 1 tbsp coconut powder
- 1 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
For 1 serving
- 1 cup fresh or frozen raspberries
- 6 oz of Nancy’s soy yogurt
- Pre-heat the oven to 400° and get a baking sheet ready with parchment paper.
- In a bowl, mix buckwheat, currants, coconut powder, peanut butter, maple syrup and vanilla extract. Mix until well combined.
- Pour mix on baking sheet and bake for 10 minutes.
- To serve, take a bowl and fill with soy yogurt. Add granola and top with some frozen raspberries.