When I wake up, I often ask myself what exciting things are going to happen that day. Which essentially translates into what’s for breakfast. As simple as that. Be it leisurely or quick, a sit down or on the go, breakfast should not be skipped, no matter how busy or in a hurry. After all, is it not only the most important, nourishing meal of the day, but also the most delicious. Until lunchtime, when more deliciousness can be enjoyed.
This granola is a basic 3 ingredient recipe that I find myself making quite often, with minor variations here and there – sometimes I add a seed or two, at other times maybe a nut or two, but most often I stick to the basic. It’s so simple it’s silly, really. But so incredibly nourishing, with wonderful anti-inflamatory properties.
Turmeric is my best buddy. It has a warm, slightly bitter, peppery flavour that I’ve grown to love and its root is widely used to make medicine. Whenever I have an ache, pain, inflammation of any sort or anything really I turn to turmeric. I add it to my smoothies, salad dressings or simply steep a couple of slices and call it tea. Curcumin is what gives turmeric its bright yellow colour and it’s also what gives it great anti-inflammatory properties, comparable with over the counter drugs, but without the toxic effects. Again, mother nature delivers.
Buckwheat is a healthy, naturally gluten-free whole grain. Yes, despite the name, it’s not related to wheat or grasses in the wheat family at all. I like to use buckwheat groats to make overnight porridge or to make flour that I later use for pancakes or other awesome baking. I also like to sprout it and make breakfast bars. Buckwheat is very high in nutrients. It contains higher levels of zinc, copper, and manganese than other cereal grains, it provides a very high level of well balanced plant protein (though we don’t end up digesting all of it) and it’s very high in soluble fiber, which helps maintain balanced blood sugar levels and also helps us feel full for longer. That makes it just perfect for breakfast!
The only other ingredient you need to make this buckwheat granola is a banana. Told you, 3 little ingredients that you most likely already have in your pantry, married together, blended with love, will nourish your body early in the day. If you want some extra extra goodness kick, you can add some mesquite powder for a bit of a nutty, caramel flavour.
This granola is beautiful with fresh almond milk or sprinkled over coconut vanilla chia pudding.
Nourishing turmeric granola
- 170g buckwheat groats
- 1 large banana (about 100g)
- 15g fresh turmeric
- 2 TBSP mesquite powder (optional)
- Soak your buckwheat groats in water overnight (generously cover them in water).
- Drain and rinse the next morning. Add fresh water again and soak them for a further 6-7 hours. Or until you come back from work.
- Drain and rinse and put the buckwheat in a bowl.
- Blend the banana with the fresh turmeric until mashed. Add the mix to the buckwheat with the mesquite powder if using and mix everything by hand until the buckwheat is covered in the banana mix.
- Spread the granola on a dehydrator teflex sheet. Make sure you spread it out evenly.
- Dehydrate at 115 for 2-3 hours. Break it by hand and turn piece upside down and continue to dehydrate for a further 4-5 hours or until crisp.