This is my attempt to recreate Buckinis, a buckwheat-based cereal that I ran into at all the health food stores in Australia, but I haven’t been able to find here.

Buckwheat is awesome and it’s actually not related to wheat at all — despite the name and the fact that it makes the world’s greatest crepes — it’s a seed and a naturally gluten-free pseudograin (meaning it acts like a grain even though it isn’t one). The flavor is deliciously nutty, and nutritionally it’s packed with fiber, manganese, and magnesium (all great for digestion).

This granola ticks all the boxes on crunch and flavor. I love using cardamom and cinnamon to bring some natural sweetness without the sugar. Feel free to add more of each to find your happy spice level.

I’d love to know, have you tried buckwheat? Do you have specific ways you like to use it? I’m thinking about sharing a fool-proof crepe recipe, a porridge, and a soba noodle dish — all starring buckwheat — here soon, let me know if you’re into it.

Cardamom Maca Buckwheat Granola (Grain-Free)

Ingredients

• 1 cup raw buckwheat groats
• 1 ½ cups mixed nuts (I used a mix of slivered almonds, walnut pieces, and pepitas — but use whatever you have/like)
• ½ cup coconut flakes
• 2 tablespoons chia seeds
• ½ teaspoon cardamom
• ½ teaspoon cinnamon
• 1 tablespoon maca powder (totally optional)
• ¼ teaspoon salt
• ¼ cup olive oil or melted coconut oil
• 3 tablespoons coconut sugar (you can use honey or maple if you’d prefer)
• 1 teaspoon vanilla extract

Method

1. Heat oven to 325°F. Like a baking tray with parchment paper.

2. In a large mixing bowl combine buckwheat, nuts, seeds, coconut, chia seeds, cinnamon, cardamom, maca, and salt. In a liquid measuring cup (like a pourable glass pyrex) combine olive oil or melted coconut oil with coconut sugar or sweetener of your choice and vanilla. Pour the oil sugar mixture into the bowl with the other ingredients and mix well to combine (I like a rubber spatula for any potentially sticky/oily jobs like this one).

3. Turn the mixture out onto the prepared baking sheet and spread out in an even layer. Bake for 20 minutes, rotate your baking tray, and bake for another 15 minutes until golden. Allow to cool fully on the sheet. Store in an airtight jar at room temp for up to 2 weeks or in the fridge for 4 weeks.