Home-made Granola is So Good!

A box of granola at the grocery store can be a landmine of sugar, hydrogenated fats and a bucketful of questionable ingredients. But a run to Bulk Barn for nuts and other healthier ingredients can run up your weekly food expenses.

Enter this unsung ingredient: Buckwheat Grouts! What you say? Buckwheat grouts? Buckwheat grouts are the hulled, nutrient-rich seeds of the buckwheat plant. Gluten-free and a member of the rhubarb plant group, this is a great, inexpensive addition to a sprouted granola.

Sprouting buckwheat groats increases the absorption of vitamins, iron, zinc and magnesium PLUS grouts offer a complete protein with essential amino acids. So cheap and good for you!

Makes 8-10 servings

500 gr buckwheat seeds (also called groats)

100 gr dried banana slices

50 gr each: flax seeds, raw sunflower seeds, raw pumpkin seeds, yellow raisins, dried mango pieces, chopped raw almonds

To sprout the buckwheat:

1. Soak the buckwheat kernels in 2 L of cold water for 15 minutes. Strain through a sieve and allow to germinate at room temperature for 48 hours, taking care to stir the seeds in the sieve. Rinse briefly after 24 hours and continue stirring regularly. When the germ begins to appear to spread the seeds on the metal trays.

2. Preheat convection or air fryer to 125F. Spread the buckwheat sprouts on a tray and dry out completely for 3 hours. Transfer sprouted buckwheat to a metal bowl. Mix in remaining ingredients and stir to combine. Transfer to a large mason jar and seal.

I recently bought some fancy jars to sprout not only beans and legumes like buckwheat or millet, but also sprouts.

Keep in mind you don’t need anything more then a metal sieve to make this recipe and 3 days.