TOASTY BUCKWHEAT GRANOLA

After attending the Grain Gathering up in the Skagit valley this weekend, I have to tell you that I am so inspired to utilize ancient grains and legumes in any way possible. Not only are they packed full of vitamins and minerals (those which are stripped from all large-scale grains and legumes), but they are seriously SO TASTY. And lemme tell ya...nutritious food has to be delicious. There's just no getting around that little factoid!

These products are packed full of flavor profiles that we seek out as cheffies; toasty, earthy, fragrant, rich, umami, etc. Buckwheat is my new bff, and it's especially cool because it's naturally gluten-free, albeit the name is a bit decieving. As the fall approaches I typically begin to crave granola, and I love to mix in different elements to obtain a crunchy granola: banana, roasted squash, pumpkin puree, egg whites, etc. Try this one out and then we can talk about the endless variations of granola that exist out there. Woo hoo!

2 cups raw buckwheat groats

3/4 cups sunflower seeds

3/4 cups pumpkin seeds

1/2 cup hemp seeds 1 cup Coconut flakes

1 t. ground cinnamon 1 t. ground ginger 2 large, ripe bananas 2 T. olive oil 2 T. maple syrup or honey

1. Preheat oven to 350° F.

2. In a medium bowl, stir the buckwheat groats together with seeds, nuts, coconut, and spices.

3. In a separate small bowl, smash the bananas with a fork and add to the groats mixture, along with olive oil and maple syrup. Stir until everything is nicely coated. Spread across a baking sheet lined with parchment paper and bake for 30-35 minutes, stirring once halfway through, until fragrant and golden. Let cool before storing in a container or large jar.

*Makes about 3-4 cups of deliciousness!

#glutenfree #buckwheat #wholegrain #oatfree #granola #realfood #healthy #healthyfood #nuts #banana