Crunchy Honey-Sweetened Buckwheat Kasha

Recipe Description:

When our family gave up cold cereals for breakfasts, I made several homemade cold cereals to keep in the pantry for those days when no one wanted to cook breakfast. The idea for the crunchy kasha came to me after reading about traditional kasha porridge made from buckwheat. I decided that if people made granola out of oats (essentially crunchy oatmeal), why couldn’t I make a crunchy version of kasha? My children loved it! This recipe is only lightly sweetened.

Prep Time: 8 Hours

Cook Time: 12 Hours

Servings: 6 servings

Difficulty: Moderate

Recipe Ingredients:

3 cups organic buckwheat groats

filtered water

1 tablespoon live whey, lemon juice or apple cider vinegar

2 tablespoons mild-flavored raw honey

1/2 teaspoon ground cinnamon

1 teaspoon vanilla

1/4 teaspoon unrefined sea salt

Recipe Instructions:

Place groats into a 1/2 gallon wide mouthed mason jar or other container with a similar capacity.

Rinse the groats well with filtered water and drain. Add the acidifyer (live whey, lemon juice, or ACV). The acidyfier will help in the process to reduce phytic acid in the buckwheat. [url="http://phyticacid.org"]Read more about phytic acid reduction.[/url] Then, completely fill the jar with filtered water. Cover and allow the buckwheat to soak on the counter for 8 hours.

Rinse the now swollen goats two or three times, or until no longer foamy. Foam is a normal occurrence when soaking buckwheat.

Mix together honey, vanilla, salt and cinnamon.

For raw kasha: Pour honey mixture onto buckwheat and stir gently to evenly distribute. If the honey is too sticky, just go back and stir the buckwheat after an hour or so after it's been in the dehydrator. Pour buckwheat onto dehydrator trays and dry at 150 to 170 degrees for 12-24 hours or until completely dry and crunchy. I tend to stir it a couple of times during the drying period.

For a toasted kasha: Pour honey mixture onto buckwheat and stir gently to distribute. Pour buckwheat onto 2 parchment lined baking sheets. Bake at 250-300 stirring 3 or 4 times until buckwheat is completely dry and crunchy and lightly golden in color, about 2-3 hours.

Store in a mason jar in the pantry.

Serve topped with raw milk and favorite mix-ins like fresh or dried fruit, crispy nuts or seeds or shredded coconut. It also makes a great crunchy yogurt topping.

and dehydrate at 150 degrees

5 thoughts on “Crunchy Honey-Sweetened Buckwheat Kasha”

I want to try either this or your maple buckwheat recipe. Which do you suggest flavor-wise for a buckwheat newbie? My only experience with it is buckwheat pancakes, and I didn’t like them.

Eat Nourishing Admin says:

June 6, 2012 at 7:24 am

Buckwheat does have a distinct flavor and not everyone likes it. You can make this crunchy recipe with maple syrup in place of honey. I would use maple instead of honey to help cover some of the buckwheat flavors if you don’t like them. Also, this recipe is only lightly sweetened and others may like more sweetening, so keep that in mind and add more maple syrup or a bit of stevia if desired.

Reply

Hi Jami,
I just made this cereal! I was so excited to try it. The flavor is great (I used maple syrup) but, they are so hard and crunchy that they are almost impossible to eat. Did you have that problem at all? Did I bake them too long?

Eat Nourishing Admin says:

June 18, 2012 at 11:07 am

You may have. They should be crunchy, but not super hard. They are pretty much the same texture as granola. We eat them like a trail mix without any milk sometimes and it is not a problem. If you just made them, there is still hope. 🙂 Try putting them in a mason jar to store. After a couple of days in the jar, they should soften up and not be so hard.

Reply

Thanks, Jami. I ended up tossing them before getting your reply but, I’m going to give it another try.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

5 thoughts on “Crunchy Honey-Sweetened Buckwheat Kasha”

Leave a Reply Cancel reply