Buckwheat is usually regarded as a cereal, but is, in fact, a seed of the broad-leafed Fagopyrum esculentum. Buckwheat is gluten-free, a good source of protein (up to 15 % of the seed) and contains saturated fats. The crunchy germinated seeds are a delicious addition to muesli and granola. The buckwheat seeds used by Biotona are unique, because they are sprouted. The sprouts unlock the slumbering life force contained inside the seeds, which have lots of positive qualities. For example, sprouted seeds are more easily digestible and all the health-giving nutrients are optimally bio-available. This is because they are broken down into their simplest forms (for example, from carbohydrates to sugars). After the sprouting, the seeds are dried for 24 hours at a maximum temperature of 42°C. This minimal processing not only ensures the very highest quality, but also guarantees the retention of all the nutritious components and enzymes. This cannot be compared with the standard commercial processing of seeds and cereals, where temperatures of up to 100°C are regularly used.
|Biotona Buckwheat||1 cup|
|Almonds, roughly chopped||½ cup|
|Coconut flakes||½ cup|
|Biotona Pumpkin seed||¼ cup|
|Biotona Hemp seed||¼ cup|
|Pink salt||¼ teaspoon|
|Biotona Cacao Powder||¼ cup|
|Coconut oil||3 tablespoons|
|Biotona Maple syrup||3 tablespoons|
|Vanilla extract||1 teaspoon|
- Preheat oven to 170 °C.
- In a mixing bowl, mix together sprouted buckwheat, almonds, coconut flakes, pumpkin seeds, hemp seeds, salt, cinnamon and cacao powder.
- Place maple syrup and coconut oil in a small pan and melt it over low heat. Add melted mixture to the bowl with dry ingredients, along with vanilla extract.
- Mix well until all the seeds are well covered, use your hands for best result.
- Spread the granola evenly on a baking tray and bake for 6-8 minutes.
- Let cool down completely before transferring to a jar. Store in a closed jar in room temperature.