Gluten-free Granola

Recently I've fallen in love with buckwheat groats. Though they sound like something a troll would eat, groats are fiber, protein, and iron-rich seeds popular in gluten-free and raw cuisine (nutrition information here). Toasted buckwheat (also called kasha) is wonderfully crunchy; it reminds me of Grape-Nuts. It's delicious (and filling) mixed into yogurt.

I'd given up on granola, since I don't handle gluten-free oats well, but roasted buckwheat offers a perfect substitute. Some people recommend soaking buckwheat groats before they're cooked, to make them easier to digest. I skipped this step and bought roasted groats (also called kasha) at my natural foods store. If you have a dehydrator, or 24 hours to monitor a 150-degree oven, you may want to soak (or sprout!) and dry your own buckwheat groats, if that's your thing.

This healthy granola's got it all: protein, fiber, iron, healthy omega-3 oils, and most importantly, flavor and crunch. I've listed my ingredients, but use whatever seeds, nuts, and dried fruit float your boat.

Easy Buckwheat Granola

⅓ cup maple syrup
¼ cup nut or seed butter (I used almond)
2 cups toasted buckwheat groats (kasha)
½ cup finely shredded coconut
½ cup slivered almonds
⅓ cup pepitas (raw pumpkin seeds)
⅓ cup sunflower seeds
⅓ cup raisins
⅓ cup dried cherries
¼ cup dried blueberries

Preheat oven to 325°F.

Whisk together maple syrup and nut butter. Add kasha, finely shredded coconut, and almonds. Toss to coat. Spread in a thin layer on a baking sheet. Toast mixture for 20 minutes, tossing halfway through. Remove from oven and cool. Toss with remaining ingredients. Store in an airtight container.

Serve dry or with milk, or mixed into yogurt. Makes 6-7 cups.

(If your body is on friendly terms with oats, you might also like this müesli recipe.)