Monday, June 13, 2011

Kasha Granola

Kasha has been in my pantry for a while now, but I've never used it or known what exactly to do with it...I just dug it out of the Whole Foods bulk bins because it looked cool, which I think was a very good reason. Little did I know that Kasha is super high in protein, is closer to being a complete protein than even soybeans, and is naturally high in iron!

I've heard of people eating it raw, but I always figured that it would be like eating raw rice and would probably break your teeth or something. But one day, I went for it--I popped a few grains in my mouth and they were surprisingle crispy, not hard or tooth-breaking! How fun! So, now I've comeup with a granola-like cereal featuring this uniquely crispy grain (plus some quinoa just for the heck of it), and I think it's fabulous. It's pretty different from regular granola--it's crispier and not clustery, but it adds great crunch to a bowl of yogurt and fruit. Give it a try!

Kasha and Quinoa Granola

1/2 cup raw kasha (aka buckweat groats)
1/4 cup raw quinoa
1/4 cup old-fashioned oats
1 tablespoon maple syrup
1 teaspoon almond butter
1/2 teaspoon cinnamon
pinch of salt

1. Heat oven to 350 degrees F, and line a baking sheet with a silicon mat or parchment paper.
2. Mix all the ingredients together in a bowl, then spread on the baking sheet.
3. Bake for 10-15 minutes, until lightly browned and crispy.

I had my granola with plain greek yogurt and a mango.

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