Soaked Buckwheat & Millet Granola

Soaked Buckwheat & Millet Granola by Raia's Recipes
 
 Why soaked, you may ask? Improper preparation of grains can cause serious health problems, especially for people who are already suffering from food allergies.

Grains contain phytic acid and enzyme inhibitors that can block the absorption of of minerals in your intestinal tract. Soaking grains not only neutralizes phytic acid and enzyme inhibitors, but also increases the vitamin content of the grain, particularly the B vitamins.

(For more info, you can read Sally Fallon and Mary Enig’s article: Be Kind to Your Grains… And Your Grains Will Be Kind to You.)

You might think that soaking would be an extra hassle, but granola is worth it.  ; )

Soaked Buckwheat & Millet Granola by Raia's Recipes
  

Soak overnight. . . .

Soaked Buckwheat & Millet Granola by Raia's Recipes 
 

Mix well the next morning, then bake…

Soaked Buckwheat & Millet Granola by Raia's Recipes
 

Sit back and enjoy!

Soaked Buckwheat & Millet Granola by Raia's Recipes 
 

Yep, that’s a plastic spoon. Sometimes dishes aren’t on the top of my priority list.  :p

Now on to the recipe….

Soaked Buckwheat & Millet Granola
Free of gluten, eggs, dairy & sugar.
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Ingredients
  1. 1 c. buckwheat groats
  2. 1/4 c. millet
  3. 2-3 T. apple cider vinegar
  4. 3 1/2 c. water
  5. 3/4 c. unsweetened coconut
  6. 1/4 c. chia seeds
  7. 1 t. cinnamon
  8. 3 T. applesauce
  9. 1/3 c. honey
  10. 1 t. vanilla (I like to make my own)
Instructions
  1. In mixing bowl, combine buckwheat and millet with water and vinegar. Stir a few times and cover with a paper towel.
  2. Soak overnight, or for at least 8 hours.
  3. Rinse well and return to bowl.
  4. Preheat oven to 250 and line a cookie sheet with parchment paper (or grease it).
  5. Add remaining dry ingredients to buckwheat and millet and mix well.
  6. In a small bowl combine remaining ingredients.
  7. Pour over dry ingredients and mix well to make sure honey is spread evenly throughout.
  8. Spread granola out on prepared cookie sheet and bake until crispy (about 45 minutes to 1 hour).
  9. Eat warm or cold, with milk or by itself.
  10. Store in a covered container.
Notes
  1. Option: add in chocolate chips after baking, or walnuts and apples before.
  2. Makes about 1 1/2 quarts.
Raias Recipes https://raiasrecipes.com/
 
{This recipe is linked to Allergy-Free Wednesdays.}
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