Raw Sprouted Buckwheat Granola

I found this recipe in ‘Honestly Healthy’ – Eat with your body in mind, the alkaline way. By: Natasha Corrett and Vicki Edgson.

It takes a little preparation, but is absolutely delicious and lasts for a few weeks in an airtight container.

From an Ayurvedic perspective buckwheat has astringent, pungent and sweet tastes. It has heating and heavy qualities therefor balances Kapha types, but can increase Pitta if consumed in excess. It is considered to be one of the best Kapha – balancing grains. Although not strictly a grain, it’s a seed, it is cooked and eaten as a grain.

Due to the dry nature of this granola it may aggravate Vata‘s already dry qualities if consumed regularly. Cooking buckwheat with liquid e.g. as a warm spiced buckwheat porridge: soak the grains overnight and cook with milk (almond or rice are good alternatives) and add warming spices: cinnamon, ginger, nutmeg and cardamon. A buckwheat pilaf would be more suitable for Vata types.


  • 150g raw buckwheat
  • 75g raw almonds (soaked overnight and drained)
  • 75g mixed pumpkin, sunflower and flax seeds
  • 1tsp cinnamon
  • 75g mixed raisins and chopped dry figs
  • 2 tbs agave syrup
  • 1tbs desiccated coconut
The how to:
Soak the buckwheat overnight,  rinse, cover with fresh water and leave to soak again, overnight. Rinse and drain well. Mix all ingredients together. If you are using a dehydrator, spread in a thin layer on no stick sheet and dehydrate at around 40ºC for 10 hours.
Alternatively back in a very low oven until completely dry.
Store in an airtight container and serve with dairy free milk or yoghurt alternative.