“Hey Granola, you know about eating vegetarian stuff right? Of course you do."

"So Granola, I know you're a blogger or whatever but how do you pay your bills?"

"You're granola but you're not that crunchy...."

Granola. Yeah, people have called me that. On more than one occasion. Sometimes in a derogatory way, which I always brush off.

I eat trek mix and I own footbed sandals and I’m vegetarian. I fit the type.

But you know I wouldn't by caught dead wearing a tie dye t-shirt. And I find the Grateful Dead grating.

I know, I know... being “granola” is not the music you listen to, or the clothing you wear.

But, for the sake of vanity of fun, let’s pretend it is! Fo real, you know you judge people by their Chacos and their bumper sticker choices. I know I do.

Personally, I don't identify 100% with the "granola" label. I mean, I'll sprinkle hemp hearts on my lasagna any day of the week. Like a freak. A v healthy freak.

But I also read tarot and wear floaty pink kimonos and drink reishi hot cocoa. I practice yoga and read Thomas Merton and feel a deep connection with the Earth. I ascribe to no religion and yet I feel I'm walking a spiritual path.

I think the term "granola" needs an update. It feels so... 70's.

Shouldn't we be called... moon yogis? Pacha mammas?

How about crystal-sniffers?

It's just that I don't think modern hippie chicks are defined by eating granola. Or by having an affinity for hiking and VW buses. If anything, we seem to be defined by our attraction to the esoteric. By finding meaning in natural beauty. By our dedication to pure living.

And by our collective obsession with turquoise.

That too.

Excuse me while I ponder this fluff whilst munching on a whole jar of this granola.

This Buckwheat Sunflower Seed Granola is crispy, hearty and satisfying. I've nicknamed it GROOVY GRANOLA! Because it's just sooooooo high vibe.

I've been on a quest to come up with a grain free version of granola for ages. But not just grain free, because I could just chop up some nuts and dried fruit and be done with it. That's boring.

I wanted a granola that was less trek-mix and more cookie. Something crunchy, chunky and addictive.

And in the end it took a good hard sleep to figure it out.

I came up with this Buckwheat Sunflower Seed Granola in a half-asleep stupor. It was a sunny morning, with light streaming in through my bedroom windows. This granola came to me, clear in my mind, as if it was right in front of me. I could reach out and touch it, taste it. I rolled over. Logan mumbled something about Harry Potter. (We're re-reading the  series together, and he was already awake with his nose in Prisoner of Azkaban.) I remember saying: "mmmm I need to make a buckwheat sunflower granola with maple syrup and coco oil and cinnamon." And he was just like:

"That's really what you're thinking about right now?"

Yes. Yes it was what I was thinking about.

If you've ever wanted a nourishing, grain free, chunky granola to keep around at all times, this one is for you.

It's the sort of recipe you can whip up in big batches, store in jars and munch on all week. I've been eating my Buckwheat Sunflower Seed Granola by the handful. But over a vanilla-cardamom ice cream? With some blueberry compote? Oho baby that's a dream!

I've spiced this batch simply with cinnamon, vanilla and a splash of bourbon. But this granola definitely lends itself to spice play. I think a chai version would be amazing. How about a turmeric lemon zest honey version? The possibilities are limitless!

Notes: Buckwheat groats are seeds with grain-like properties. Buckwheat itself is grain free and gluten free. It's an ideal option for those of us with sensitivities or special diets! Buckwheat is a good source of protein, complex carbohydrates, fiber, manganese and flavanoids!

Buckwheat Sunflower Seed Granola

Created by Renee on August 12, 2016

A crispy, crunchy grain-free granola perfect for eating straight or eating with your favorite plant milk or ice cream!

• Total Time: 30m

• Yield: ~ 4 cups granola

Ingredients

• 1 1/2 cups raw buckwheat groats
• 1 1/2 cups raw sunflower seeds
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon bourbon

Instructions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
2. Add the buckwheat and the sunflower seeds to a food processor fitted with an S blade. Blend / grind until you have a coarse, sandy mix (takes about 30 seconds). With the processor running, add the coconut oil, maple syrup, cinnamon, vanilla and bourbon.
3. Spread the raw granola out evenly on your baking sheet. Press down gently on the granola to form a giant cookie. You want ~ 1/4 inch thickness on the granola.
4. Bake for 12 minutes, until the edges are nice and golden brown. Open the oven door slightly, turn the oven off and leave the granola in the ambient heat to dry out further for about 15 minutes.
5. Let cool to room temperature before breaking the granola up. Eat as-is or serve over ice cream, over a smoothie bowl, or simply with plant milk and berries.
6. Store in lidded glass jars at room temperature to keep your granola crispy.