Activated Buckwheat Granola with Figs and Dates

Buckwheat is a delicious additional to your vegan or vegetarian repertoire. It is not a grain but rather a seed, and despite its name does not contain wheat or have anything to do with wheat. Most importantly, it is gluten free, easily digested, filling and suits most people with digestive disorders. Buckwheat contains good amounts of potassium, magnesium and manganese and these important minerals essential for cell repair and maintenance are often missing in modern diets.  It is also very rich in rutin, quercetin, lutein and zeaxanthin – all potent flavonoid antioxidants. Buckwheat is a great source of good plant fibre as well as protein and it contains all the essential amino acids. In addition, delicious buckwheat is a terrific source of carbohydrates without the insulin impact and could be useful in managing diabetes and moderating insulin response.

Why Activate?

Activating seeds, grains and nuts assists with making them much easier to digest. Activating buckwheat essentially breaks down the Phytic Acid in the seed, nut or grain. Phytic Acid binds to the nutrients within grains, legumes, nuts and seeds making them less available to us. In essence, you are allowing the seed to begin its growth cycle making it a  rich source of easily available energy for the human body.

Activating is easy to do – simply soaking the buckwheat in water over night with a pinch of salt for a minimum of 6 hours though 8 is better. Ensure the buckwheat is well rinsed and the water covers the buckwheat by a couple of centimetres. When you are ready to use the buckwheat rinse well perhaps two or three times with running water until the water runs clear.

This recipe is a delightful and healthy way to start your day. It is super easy to make and is a favourite on my yoga retreats as it is delicious, filling and fruity. Try serving it with fresh almond milk, coconut yoghurt, a couple of tablespoons of desiccated or shredded coconut, bananas and a sprinkle of cacao nibs. If in season, this granola is absolutely divine with fresh figs or strawberries.I often double the recipe and make a big batch as it stores really well in an air tight container.


  • 1 cup of raw organic buckwheat
  • Enough water to cover the buckwheat
  • a pinch of salt
  • 1/2 cup of chia seeds
  • 1/2 cup of sesame seeds
  • 1/2 cup of linseeds
  • 1/3 cup of LSA
  • 1 cup of organic sunflower seeds
  • 1 cup of organic puffed brown rice
  • 1 tspn of cinnamon
  • 3 table of extra virgin olive oil or coconut oil (melted)
  • 1 cup (200g) of dried figs – quartered
  • 12 fresh medjool dates


  • Place the buckwheat and the water in a bowl with the pinch of salt and soak overnight.
  • Preheat the oven to 150 celsius or use a dehydrator(this will take 4 – 5 hours – will maintain more nutrients and enzymes).
  • Drain the buckwheat well.
  • Place the buckwheat in a large bowl and add the chia seeds, sesame seeds, linseeds, LSA, sunflower seeds, maple syrup, cinnamon and oil.
  • Mix well to combine.
  • Line 2 baking trays and spread the granola out.
  • Place in the oven an stir occasionally for about 30 minutes.
  • Add the figs and dates and bake for a further 15 – 20 minutes until the granola is golden and crunchy.
  • Keep an eye on the fruit so it doesn’t over cook.
  • Lastly add the puffed brown rice.
  • Serves 6 people
  • When completely cool, store in an airtight container.