Breakfast? Do you eat it? Although I’m about to sound like the broken record of all broken records, here goes; breakfast is the most important meal of the day. When we eat breakfast we give our digestive system the cue to get ready and optimize for a day of nutrient assimilation. But we’ve all been guilty of skipping this essential morning ritual- hey, even I’m guilty of it!
Breakfast is a good time to eat a nice balance of food; fibre to keep you regular, protein to sustain you and carbohydrates to give you the energy you need to conquer your day.
Buckwheat- Your Friend in Health
Althoug buckwheat is not a true cereal, it always finds a place in my granola; but you will be surprised to know that buckwheat is closer to sorrel and rhubarb than it is to the granola mainstay of oats. Both soluble and insoluble fibres lower bad cholesterol, balance blood sugar levels (read: no mid morning crash) and it works to keep our gut healthy. This Vitality Kitchen Granola mainstay is rich in flavanoids that protect the heart and because it’s gluten free- don’t let the wheat in the name fool you- it’s ideal for those adhering to a gluten free lifestyle!
Make Mornings Easier, Make Granola
Each week in the Vitality Kitchen I create yummy smoothies, nut milks and granola as a part of the Breakfast Pack, which is designed for those who understand the importance of breakfast but making time for it slips through the cracks. This week I made a raw, high protein granola to whet my Vitality Kitchen clients appetites, because in my kitchen breakfast is so not boring.
This granola is dehydrated, which preserves the nutrients in all the seeds,nuts and buckwheat; but if you’re thinking, “I don’t have a dehydrator, nor do I want to buy one”, fear not you can dehydrate in your oven- there’s a link to the video below.
With that, I’ll say make love, not war; eat breakfast, make granola.
Raw Cranberry Coconut Almond Granola
1/2 cups raw buckwheat groats, soaked at least 1 hour
1/2 cup raw slivered almonds
1/2 cup hemp seeds
1/2 cup chia seeds
1/2 cup unsweetened shredded coconut
1 cup freshly squeezed orange juice
1 tablespoon orange zest
3 tbsp organic maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup dried, unsweetened cranberries
Soak the buckwheat groats for 1 hour and then drain, rinsing them well; and then allow them to drain again. Transfer to a bowl.
In a bowl, toss the almonds, hemps seeds, chia seeds, coconut, orange juice, orange zest, maple syrup,cinnamon, and vanilla until well coated. Pour this mixture over the buckwheat and mix well.
Spread the batter evenly between two Teflex-lined dehydrator trays. Dehydrate at 115°F for about 12 hours (or until they are dry enough to flip over), flip them over and remove the Teflex sheet. Continue dehydrating another 5 hours, or until the granola is dry and crunchy. Remove from the dehydrator and use your hands to crumble the sheets into a mixing bowl. Don’t have a dehydrator? Check out this video and learn how to dehydrate without one!
Add the cranberries and mix well. Store in an airtight glass container either at a cool room temperature, or in the refrigerator.