2 cups (400g) buckwheat crispies (see recipe below) or raw buckwheat groats (not kasha, which is roasted buckwheat)***
1/2 cup (70g) cacao nibs, crushed slightly into a coarse powder in a mortar and pestle
1/4 cup (65ml) maple syrup
3 tablespoons coconut oil, melted
1. Preheat oven to 260 degrees F.
2. In a large bowl, combine all ingredients. Spread the mixture on a parchment-lined baking sheet and bake for 1 hour.
3. Let the granola cool completely on the baking sheet before breaking it into pieces. Store in an airtight glass jar in the refrigerator for up to a week. Serve with seasonal fruit and a splash of nut milk or regular milk or sprinkle on top of your favorite yogurt.
The above granola recipe is even better if you take the time to make buckwheat crispies with the buckwheat, which I highly recommend (as does Anya). This will add a day to the process so be sure to plan ahead if you choose this option.
2 1/4 cups of raw buckwheat
1. Soak 2 1/4 cups of raw buckwheat in water in a medium bowl covered by one or two inches for at least an hour or overnight.
2. Drain the buckwheat in a fine-mesh sieve and rinse them very well to get rid of the coating that develops on soaked buckwheat.
3. Spread the rinsed buckwheat on a clean towel and let air-dry completely for about 24 hours, more or less depending on humidity and temperature of your kitchen. (If you have a dehydrator you spread them out on a Teflex-lined dehydrator tray and dehydrate at 115 degrees F overnight.)
4. Once dry, store the crispies in an airtight glass container in the refrigerator for up to 1 month or use them in the above Cacao Buckwheat Granola.
Both recipes from The Vibrant Table by Anya Kassoff.