Our beautiful template for infinite variety of greens and superfoods in your smoothies— print this and eliminate the need for recipes!

get it now for free!

Gluten Free Live Granola & Breakfast

By Robyn Openshaw, MSW | Sep 14, 2009

Jason, a 12 Steps to Whole Foods reader, shared the following recipes with us. They’re mostly raw, gluten free, and full of sprouted nutrition. He writes:

When I first got the recipes for the 12 steps, I was a little disappointed that the Live Granola contained oatmeal (my wife is gluten sensitive). I know many on this forum avoid gluten, so I thought I’d post the granola recipe we developed, as well as our favorite breakfast. Hope you enjoy them as much as we do! ~Jason (jayroo)

Sprouted Buckwheat Granola (gluten free)

This was inspired by a granola we found at the Ecopolitan, a raw restaurant in Minneapolis, MN. We go through a batch every week.

  • 4 c buckwheat groats, rinsed, soaked overnight, rinsed well (or soaked 15 minutes and sprouted 24 hours)
  • 2 c raw seeds (e.g. sunflower & pumpkin), soaked overnight, rinsed
  • 2-3 c raw nuts (e.g. almonds & pecans), soaked overnight, rinsed
  • 3 T cinnamon
  • 1/3 c raw honey, softened over medium-low heat
  • Optional: 1 T virgin coconut oil
  • 2 c dried fruit (e.g. raisins and goji berries)
  1. Optional: briefly pulse the larger nuts in a food processor (I leave them whole)
  2. In a large bowl, mix buckwheat, seeds, nuts, cinnamon, honey and coconut oil.
  3. Spread on dehydrator trays with mesh, teflex, or fruit leather sheets. Dehydrate at your preferred temp for 6-8 hours, mix, continue dehydrating until crunchy. The amount listed fills 4 trays in my Nesco dehydrator.
  4. Mix in dry fruit and store in a sealed container at room temp or in the fridge.
  5. Yields 10-12 cups

Sprouted Buckwheat Cereal (gluten free)

This was the first gourmet raw meal that my wife actually enjoyed and asked for again. She once told me I could make it for her every day.

  • 1 cup buckwheat groats, rinsed, soaked overnight, rinsed well (or soaked 15 minutes and sprouted 24 hours)
  • 1 banana, chopped
  • 1 t cinnamon
  • dash of maple syrup
  • optional: raw pecans or almonds, soaked overnight, rinsed, chopped

Process buckwheat, banana, cinnamon, and maple syrup in a food processor until creamy. Top with nuts. Serves 2.

 

Posted in: 12 Steps To Whole Food, Green Smoothies, Reader Letters, Recipes

5 thoughts on “Gluten Free Live Granola & Breakfast”

Leave a Comment
  1. sarahagibby says:

    Thank you for posting! I will try these. =)

  2. Anonymous says:

    thank you for this–we are gluten free and to buy the non-contaminated oats is expensive–though we’re still trying to get used to the buckwheat taste–we’ll be excited to try these–we are desperate for breakfast ideas! THANKS

  3. Robyn says:

    Thank you, Jason!

    I hope to have a gluten-free recipe collection on the site within a few months.

  4. JLuis says:

    Robyn, could you write about the differences between juicing and blending ?

    There are two schools of thought about the advantages and disadvantages of one or the other.

    Sincerely

    JLuis.

  5. Laura says:

    What are buckwheat groats and where do I get them and how do I sprout them?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Support