I know I did a whole buckwheat-breakfast thing last week, but my mum was in town this week and told me that if I was going to start telling people to buy things they may not normally buy, say like buckwheat groats, I needed to give them options.
And if I was going to prattle on to people about making their own almond milk (because it is so stupid easy), then I should at least have the courtesy to give some insights as to what to do with all the (glorious!!) pulp that is left behind.
Ok. I get it.
Well “waste not, want not” is what I am about this week. Pretty much everything can be repurposed when it comes to food. Have you ever read How to Cook a Wolf?? I love me some good wartime, ration cooking, how-to, which although may seem a bit extreme for these times of excess, does bring up a good point. You’ve got more to work with than you think.
With so much abundance we are quick to toss aside bones, cheese rinds, and stale bread (all of which are like gold if you know the right tricks). We buy fancy ingredients, spices, and gadgets all for just one recipe. Then we leave them to collect dust in the pantry…. Because well, what else do you do with them? For a more present-day schooling on this kind of stuff, I would highly suggest An Everlasting Meal: Cooking with Economy & Grace.
So in an attempt to be more thoughtful to my recently milked almonds and my freshly purchased buckwheat, here is a recipe that uses both. A quick little batch of granola, sweetened with honey and dried apricots, that makes the (or should I say another) perfect summer breakfast if you are like me, and still not wanting to send all those beautiful berries to the unforgiving blades of the Vitamix.
“A creative economy is the fuel of magnificence” ~ Aristocracy, Ralph Waldo Emerson.
- 1 cup of almonds, soaked overnight
- 4 cups filtered water
- 1-2 medjool dates, optional
- pinch of salt
- 1 ½ cups of buckwheat groat, soaked overnight
- ½ cup oatmeal
- almond pulp (what is reserved from the milk about ½- ¾ cup)
- 1 tsp cinnamon
- ½ tsp salt
- 2 Tbsp unsweetened applesauce
- 2 Tbsp almond butter
- 2 Tbsp coconut oil
- ¼ cup honey
- ½ cup pumpkin seeds
- ½ cup hemp hearts
- ½ cup dried apricots, chopped
- Cover almonds with water and soak overnight
- The next day drain almonds and discard soaking water
- Add almonds with fresh water, dates (if using), and salt to a blender. Blend on high until almonds are a fine pulp and liquid is an opaque white.
- Using a fine mesh strainer or nut milk bag, strain liquid into a bowl. Gently press pulp to ensure you have removed all the liquid.
- Store liquid in an air tight container in the refrigerator. It should last for about 3 days.
- Reserve pulp for granola below.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Drain and rinse soaked buckwheat (buckwheat can be a little slimy post-soak).
- In a large mixing bowl combine buckwheat, oats, almond pulp, salt and cinnamon.
- In a separate mixing bowl combine applesauce, almond butter, coconut oil, and honey. Stir to combine
- Add wet mixture to dry mixture and stir to evenly coat.
- Place on a single layer on a baking sheet. Bake for 15 minutes then gently toss. Continue baking for about another 20-25 minutes, tossing every 5-10 minutes until mixture is golden brown.
- Once slightly cooled stir in pumpkin seeds, hemp hearts and apricots.