November 20, 2012

Toasted Buckwheat & Millet Granola


I'm finally back with another post!  If you noticed that things were a bit quiet on here for the past week and a half, the reason is that I was away at another conference, which kept me extremely busy! My sister and I were both invited to attend a conference in Seoul, South Korea and I just got back this weekend.  It was nice to return to some slightly warmer weather here in Ontario, since it was freezing in Seoul!

I was planning on doing another travel post to share some of the food that I ate on my trip, but it turns out that I really didn't have any interesting meals while I was there.  The only authentic Korean dish that I tried was a vegetarian bibambap (rice with lots of different vegetables and spicy Korean red pepper paste), which I shared on my Facebook page.  If you're interested in seeing more, you can check out my sister Natalie's post about our trip on her blog Once Upon a Cutting Board.

Since there wasn't a lot of vegetarian food readily available in Seoul, I was glad that I had brought some of my own snacks with me.  The day before I left, I made a batch of granola to bring along, and I liked it so much that I had to recreate it as soon as I got home so I could share the recipe with you!


Ever since I tried this buckwheat snack from SaSha Co., I've been wanting to make my own version of a granola using toasted buckwheat (also called kasha). Kasha is a heart-healthy whole grain made by toasting raw buckwheat groats, and is a great option to use as a base for gluten-free granola instead of oats.

I also added some uncooked millet to my granola, both for its nutrients and to add extra crunch! Along with the millet, I included slivered almonds, pumpkin seeds, sunflower seeds, dried cranberries, cherries and raisins as additional mix-ins.  Everything got coated in a mixture of almond butter and agave syrup and baked in the oven in a single layer to help it clump together.

After coming out of the oven, the kasha and millet took on an even stronger toasted, nutty flavour that I loved.  This is an extremely crunchy granola, so it's perfect for adding to milk or yogurt without getting mushy - this is actually the first cereal that I've been able to enjoy in a bowl with almond milk in a long time - it survived a photo shoot and was still perfectly crunchy by the time I was able to eat it afterwards!

I also liked that it wasn't too sweet, so it made a good snack for munching on its own too, which I did throughout my long journey to and from Korea!


Toasted Buckwheat & Millet Granola
Adapted from Mitten Machen

1 cup toasted buckwheat (kasha)
2 tbsp uncooked millet
1/4 cup unsweetened shredded coconut
1/4 cup slivered almonds
1/2 tsp cinnamon
1/4 tsp ground ginger
Dash of kosher salt
2 tbsp almond butter
2 tbsp agave syrup
1/2 tsp vanilla extract
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1/4 cup dried fruit such as cranberries, cherries, and/or blueberries
2 tbsp sultana raisins

Preheat oven to 325°F.

In a large bowl, mix together the toasted buckwheat, millet, coconut, almonds, cinnamon, ginger, and salt.

If your almond butter is on the thick/harder side, microwave it on medium power for 15-30 seconds, until it is thin and pourable.  Add the agave and vanilla to the almond butter and whisk to mix together. Pour the mixture over the dry ingredients and stir with a rubber spatula until the dry ingredients are evenly coated.

Spread mixture onto a foil-lined baking sheet. Press down with a rubber spatula to form a large rectangle that holds together. Place in the preheated oven for 10 minutes.  Remove and add the pepitas and sunflower seeds. Flip the mixture with a spatula and press together again to form a rectangle.  Return to the oven for 10 more minutes.

Remove from oven and sprinkle the dried fruit and raisins over the mixture, then press them down with a spatula. Let cool completely on the baking sheet without stirring. Once cool, break granola up into pieces. Store in a bag or airtight container. 

This was submitted to Wellness Weekend at Diet, Dessert & Dogs

15 comments:

  1. Love this recipe! I especially like how little sweetener there is in it. I'll definitely be making this!

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    1. Thanks! I've become more and more sensitive to sugar levels in boxed cereal and granola, so I like being able to control the amount myself!

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  2. It's always a little letdown when you're traveling and can barely sample any of the local cuisine because so much of it isn't vegetarian! I never think to take my own snacks, but it sounds like it's a good thing you did--this is the perfect thing to bring along with you!

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    1. Yeah, most of the menus that I saw there had very limited options for a vegetarian...although to be fair, I never ventured out of our district, so maybe I could have found some good street food somewhere else in Seoul! I always travel with lots of extra granola bars just in case!

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  3. Delicious! This is exactly what I need when I travel. I get shaky between meals if I'm not careful. This would be great to have on hand to ensure I don't get shaky between meals. Love all the grains, seeds and dried fruit.

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    1. I noticed I was a bit shaky sometimes during our conference days before lunch, but I wasn't sure if it was lack of food or too much coffee (because I drank more than usual while I was there to keep me awake!). Always a good idea to have emergency snacks with you!

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  4. I wish you'd made a batch for me too! This was so good and I loved how crunchy it was!

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    1. Thanks - you can still share what's left of it :)

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  5. What a sensational combination of ingredients! Love everything about this recipe. And thanks for linking to WW this week! :)

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  6. I have been hooked on granola lately and this looks like a great one to try next!

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    1. Thanks - hope you like it if you give it a try! It's a different type of granola than the ones I'm used to, but that's what I like about it!

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  7. YUM! This reminds me of a raw granola that I was addicted to *Maybe Emily's? I can't remember, I am ABSOLUTELY Making this version soon - ugh I am totally craving a bowl of this right now!

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  8. I made this for my son when he was on a gluten-free cleansing diet. It was so good that we continue to make it for him even though he can eat gluten again.

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    1. Thanks for the comment - I'm so glad that you and your son enjoyed the granola! I don't know a lot about gluten-free diets but I imagine it would have been tough to find things to make for him, so I'm happy the recipe could help in some way :)

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