Transition Artist

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.