Meet Buckwheat—Your Gut-Friendly Swap
Despite its name, buckwheat isn’t wheat at all. It’s a gluten-free seed packed with benefits.
- High in fiber and protein
- Rich in minerals like magnesium and zinc
- Contains rutin, a powerful antioxidant that supports heart health
- Naturally low in lectins
- Easy to digest
Ingredients:
- 1 cup green buckwheat
- 3/4 cup unsweetened shredded coconut
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup maple syrup
Directions:
- Rinse the buckwheat and soak in water overnight.
- Rinse again an sprout for a day (depending on weather). For sprouting instructions see blog on sprouting.
- Place the buckwheat in a bowl. Add the remaining ingredients and mix.
- Place parchment paper on a cookie sheet.
- Pour the granola and spread evenly.
- Bake on 350* for 10-12 minutes or until your desired crunchiness is achieved. Be sure to mix every 2-3 minutes.
- Let cool and store in a glass container.
Homemade Crackers
These savory, gluten-free seed crackers are a healthy alternative to commercial snacks. Made with almond flour and olive oil, they are rich in flavor and crunch. Quick to prepare, they can be enjoyed on their own or with dips. The recipe requires simple ingredients and baking for a delightful snack.
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