Crispy Buckwheat Crunch
Elevate your breakfast game with this addictive, golden-brown buckwheat crunch that offers a satisfying snap in every bite. Infused with warm cinnamon and a touch of maple syrup, it is the perfect gluten-free alternative to traditional granola.
Prep
10m
Cook
30m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 cups 340 g | Raw green buckwheat groats |
| 0.25 cup 60 ml | Maple syrup |
| 2 tbsp 30 ml | Coconut oil, melted |
| 0.5 cup 50 g | Sliced almonds |
| 1 tsp 5 g | Ground cinnamon |
| 1 tsp 5 ml | Vanilla extract |
| 0.25 tsp 1.5 g | Sea salt |
2 Method
Step 1. Preheat your oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
Step 2. Place the raw buckwheat groats in a fine-mesh sieve and rinse thoroughly under cold water. Pat them dry with a clean kitchen towel to ensure they toast rather than steam.
Step 3. In a large mixing bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and sea salt.
Step 4. Add the buckwheat groats and sliced almonds to the bowl. Stir well until all the ingredients are thoroughly and evenly coated with the liquid mixture.
Step 5. Spread the mixture onto the prepared baking sheet in a thin, even layer.
Step 6. Bake for 25 to 30 minutes, stirring every 10 minutes to ensure even browning and to prevent the edges from burning.
Step 7. Remove from the oven when the mixture is deep golden brown and fragrant. Allow it to cool completely on the pan; it will continue to crisp up as it cools.
💡 Chef's Tips
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Ensure you use raw green buckwheat, not the pre-toasted brown kasha, for the best texture and flavor control.
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Do not skip the rinsing step, as it removes the naturally occurring mucilage that can prevent the groats from getting perfectly crispy.
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For larger clusters, avoid stirring the mixture during the last 10 minutes of baking.
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Store in an airtight glass jar at room temperature for up to two weeks to maintain peak crunchiness.
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