Welcome! Here at Nutrition Works we aim to provide nutrition advice & inspiration to keep you energised and engaged throughout the working day… I passionately believe that by  arming yourself with the information to make theright nutritional choices, this will make a  dramatic difference to your stress, energy and general well-being, allowing you to thrive and succeed both in and out of work. By founder and nutritional therapist Kate Whitelock.

Recipes

Sprouted buckwheat recipe inspiration!

buckwheat granola recipe

I am obsessed with buckwheat because it is so nutritious, versatile and tasty…. I have also been experimenting with sprouted buckwheat because by sprouting you are activating the seed (or grain or legume) so that it becomes germinated and turns into a ‘live’ plant. Prior to this it is essentially lying dormant; think of it like a locked treasure chest that is waiting to be opened so it can release all of its nutritional goodies. For example, levels of B Vitamins are supercharged, driving up the protein content by as much as 35%! Sprouting also helps seeds (or grains or legumes) become a more alkaline forming food due to the fact you are essentially creating a mini plant. The good news is by increasing the alkaline content of our diet not only are we are helping to cleanse the body but we can also expect a wealth of other health benefits related to improved digestion, skin tone & mood. In this recipe, I have used cinnamon & pumpkin seeds to make a sweet and crunchy granola that acts a great topping to porridge or yoghurt. You can also make a version of this with tamari and garlic granules, a great alternative to a bag of crisps if you are in a savoury mood!

 

Sprouted buckwheat cinnamon & coconut granola

 

Ingredients

  • 2 mugs raw, sprouted buckwheat. Click here for guide on how to do this
  • ½ cup pumpkin seeds
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 1 tbsp. ground cinnamon
  • 2 tbsp. desiccated coconut
  • 1 tsp. vanilla extract
  • Pinch sea salt

 

Method

  1. Preheat oven to 180 degrees (fan)
  2. In a large mixing bowl, combine coconut oil (you might need to melt in a pan if it is solid), maple syrup, vanilla, cinnamon and sea salt. Pour over the sprouted buckwheat and combine well with the buckwheat.
  3. Spread evenly on a lined baking sheet and bake for 20 minutes, stir, and continue baking for an additional 20 minutes or until golden brown. Keep a close eye to ensure it doesn’t go too crispy!
  4. Take out of the oven and let cool for at least 20 minutes. Store in an airtight container, with your added desiccated coconut, for up to 1 month. I love serving this on top of a bowl of porridge oats for added crunch.

 

Sprouted buckwheat tamari crunch

 

Ingredients

  • 2 mugs raw, sprouted buckwheat. Click here for guide on how to do this
  • 3 tbsp. of tamari
  • 1 tsp. of garlic granules (you can add a little more if you like)
  • 2 tbsp. of nutritional yeast (with added B12 if possible)

 

Method

  1. Preheat oven to 180 degrees (fan)
  2. In a large mixing bowl, combine tamari and garlic granules and combine well with the buckwheat
  3. Spread evenly on a lined baking sheet and bake for 20 minutes, stir, and continue baking for an additional 20 minutes or until golden brown. Keep a close eye to ensure it doesn’t go too crispy!
  4. Take out of the oven and let cool for at least 20 minutes. Store in an airtight container, with your added nutritional yeast, for up to 1 month

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