Gluten Free Buckwheat Muesli
Gluten Free Buckwheat Muelsi
Have you ever priced out muesli before? It is pretty crazy how much stores/companies charge for “Swiss Muesli” or “Alpine Muesli”. Honestly, the ingredients are not that expensive, and it is super easy to make. Not many companies make a gluten-free version of it though, so a few years ago I started creating the muesli of my dreams.
The first thing I knew was that I wanted to include buckwheat. It was after I had spent some time working at a retreat center in Southern Colorado. They served this delicious granola from a local company in Durango and one of the ingredients was buckwheat. It gives a rustic taste and great crunch to the muesli which I have not often found in other brands. Add some seeds, dried fruit, coconut and cinnamon and you are ready to go!
Now that the weather is warming up, I am finding myself more inclined to the cold breakfast cereal over the warm Quinoa Breakfast Pudding or oatmeal. Once the muesli is prepared, it is a quick and easy breakfast to put together and a great way to start the day. I usually have a Greensicle Smoothie with it, or if I am feeling like I need some extra magnesium in my day I will have a Chocolate Pudding Smoothie.
What gets you going in the morning? Are you a sweet or savory breakfast consumer?
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Gluten Free Buckwheat Muesli
2 cups gluten free oats
1/2 cup buckwheat groats
1/2 cup raw sunflower seeds
3/4 cup unsweetened shredded coconut
1/4 cup chia seeds
3/4 cup raisins
1 tablespoon cinnamon powder
1/2 teaspoon cardamom powder
Combine all ingredients in a large mixing bowl until completely incorporated.
Serve with your alternative milk of choice, and some sliced banana pieces with blueberries.
Variations: This is also delicious with chopped walnuts, and chopped candied ginger!
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Tags: buckwheat, cardamom, cereal, chia seeds, cinnamon, coconut, oats, raisins, sunflower seeds
Categories: alternative grain, breakfast, dairy free, egg-free, gluten-free, raw, vegan, vegetarian, wheat-freePosted on Wednesday, March 30th, 2011. Follow responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
7 Responses to “Gluten Free Buckwheat Muesli”
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I’d love to try this, sounds delicious and I love buckwheat!
Great! Let me know what you think. The buckwheat is delicious.
What type of buckwheat are you using? Also do you have to soak it before putting in your muesli?
Hi Kate,
I have mostly used toasted buckwheat groats because I like them to be crunchy, but if you wanted to do raw/soaked buckwheat and are up for an extra few step, you can also get the green groats which are raw, and you can soak them overnight before making the muesli. Once you have soaked them, rinse them very well because the water will be slightly slimy. Then you can dehydrate them. If you have a dehydrator you can use that, if you don’t you can use the lowest setting of your oven. All ovens differ in their lowest temperature so depending on what you have it might not be conventional standards of raw temperatures. It could take up to 10 hours with a dehydrator and around 2 hours in the oven depending on temp.
I hope you enjoy it!
Thank you for your speedy reply, this was what I was thinking of doing as I do not have a dehydrator and as my husband prefers the green groats that is what we normally use. You sound like a woman after my own heart. Thanks once again I am now off to try this recipe.
You are welcome. I hope you enjoy the recipe and glad that you feel connected to my style. It is always nice to find people with similar priorities. Thanks for the mention about the printer button as well. I will see what I can do about fixing it.
By the way your print button is not working.