Chewy Granola

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup creamy buckwheat cereal
• 1/4 cup ground flax seeds
• 1/2 cup shredded unsweetened coconut
• 1/2 cup dried blueberries
• 1/3 cup slivered almonds
• 1/3 cup brown rice syrup (maple syrup, agave, honey would also work)
• 1/3 cup coconut oil, melted
• 1/2 tsp cinnamon

Directions:

Pre-heat oven to 225 degrees F. Mix everything together in a large bowl. Spread onto a baking sheet that has been lined with parchment or foil, or sprayed with non-stick spray. Bake for 60 minutes.

Makes about 12 servings

Nutrients Per Serving:
Calories: 241
Protein: 3.8 g
Fat: 17 g
Carbohydrates: 21 g
Fiber: 4g
Sodium: 33 mg
Potassium: 218 mg
Phosphorus: 116 mg

Recipe Source: http://www.hungryhungryhippie.com/granola-thats-chewy/

Raw Buckwheat Porridge

Ingredients:

• 2 cups raw buckwheat groats (not the same as Kasha or roasted buckwheat) soaked in water for a minimum of 1 hour or overnight
• 1 1/4 cups non-dairy mild (almond, soy, coconut, rice)
• 2 Tbsp chia seeds
• 1/4 cup liquid sweetener or to taste (Agave, honey, maple syrup, rice syrup)
• Pinch of salt
• 1tsp vanilla extract
• 1 tsp cinnamon

Optional toppings:

• chopped fruit or dried fruit
• chopped nuts or seeds
• nut butter

Directions:

1. In a bowl pour 2 cups raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.

2. Plack buckwheat groats in a food processor or blender, along with almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste.

3. Scoop into bowls and add desired toppings. Serve immediately cold. Place leftovers in the fridge and enjoy for the next few days.

Makes about 4 one cup servings

Nutrition Facts Per Serving:
Calories: 400
Carbohydrates: 85 g
Protein: 11 g
Fat: 5 g
Fiber: 10 g
Sodium: 70 mg
Potassium: 395 mg
Phosphorus: 372 mg



Recipe Source: http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/

Tabbouli

Ingredients:

• 1 cup cooked kasha (hulled and roasted buckwheat)
• 1/3 cup chopped green onions
• about 15 fresh mint leaves chopped
• 1/4 cup chopped parsley
• 1 large tomato seeded and chopped
• salt to taste
• 1 Tbsp lemon juice
• red wine vinegar
• romaine leaves

Directions:
Prepare kasha according to package directions, using chicken broth. Combine all ingredients, using sufficient red wine vinegar to moisten kasha (about 3-4 Tbsp). Chill at least 2 hours before serving. Serve with romaine lettuce leaves.

Nutrition Facts Per Serving (makes about 3 servings)
Calories: 70
Protein: 2.7 g
Carbohydrates: 15 g
Fat: 0.5 g
Fiber: 2.6 g
Sodium: 92 mg
Phosphorus: 61.2 mg
Potassium: 255 mg

Recipe Source: The Birkett Mills Buckwheat Cookbook

Deluxe Buckwheat Almond Cake

Ingredients:

• 1 1/2 cups skin-on sliced almonds
• 3/4 cup unsalted butter, softened
• 3/4 cup sugar, divided
• 4 eggs, separated
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/2 cup light buckwheat flour
• 1/2 cup raspberry preserves
• 1 Tbsp confectioners sugar

Directions:

Oil bottom of a 9 x 1 1/2 inch round cake pan and line with wax paper. Finely grind almonds in food processor, belnder or nut chopper. In a large bowl, cream butter and 6 tablespoons of sugar. Beat in yolks, one at a time. Stir in vanilla and almonds. In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner. Pour batter into pan. Bake at 350 for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan. When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Sprinkler with confectioners sugar.

Nutrition facts per serving (Makes 11 servings)
Calories: 311
Protein: 6 g
Carbohydrates: 27 g
Fat: 21 g
Fiber: 2.4 g
Sodium: 62 mg
Potassium: 271 mg
Phosphorus: 129 mg

Recipe source: The Birkett Mills Buckwheat Cookbook