5 Reasons Sprouted Buckwheat = The Best Gluten Free Granola
Have you ever had a eating experience that just changed you? The whole reason I started Lil Bucks was because I had an incredible experience eating an acai bowl while living in Sydney, Australia, where they used sprouted buckwheat to replace granola in the acai bowl.
After eating this life-changing bowl, I felt amazing. No sluggish-ness—alternatively I had an amazing satisfaction and sustained energy, like I’d actually eaten some protein. Not to mention, the bowl had an amazing crunch, of course. The hero ingredient here making everything so tasty and making me feel so amazing was obviously sprouted buckwheat. You can find sprouted buckwheat used as a granola base everywhere in Australia (check out my pic of an Aussie grocery store to the right—over half those products have sprouted buckwheat as the base).
Sprouted buckwheat has tons of amazing uses (see: recipes), and you do want to make sure you consume sprouted buckwheat and not toasted or uncooked buckwheat groats, but the O.G. reason for why I started this brand was to be the perfect gluten-free granola replacement. Here’s the top 5 reasons why Lil Bucks Sprouted Buckwheat makes for your perfect gluten-free granola:
1. BUCKWHEAT IS GLUTEN-FREE!
Yes, a key factor in the perfect gluten-free granola is all ingredients actually being gluten-free. People, especially in the U.S., are so misled by the name “buckwheat” so they write it off as something they shouldn’t eat. I’m here to change that. Did you know, buckwheat is most closely related to the rhubarb plant, and buckwheat groats are actually fruit seeds?
According to Whole 30 ideology, buckwheat is still considered a pseudo-cereal and thus banned more for the mental benefit of not tricking yourself into consuming healthy cereal (in the same way paleo/coconut flour pancakes are banned). But if you’re not doing that, this is seriously the best gluten-free crunchy alternative, something you can eat for that grain-like taste and texture without the horrible sluggish feel afterwards (and one could argue you could still eat buckwheat groats on the Whole30, they’re just not popular enough for Whole30 to have a hard rule on it yet hehe).
2. BUCKWHEAT IS HIGH IN PROTEIN
Unlike most standard granolas, Lil Bucks naturally contain 6g of plant-based protein from the buckwheat. Buckwheat has as much protein as quinoa, but in a crunchy more versatile form. I’ll even dare share this research I’ve done on similar popular ‘healthy’ granolas in the granola aisle…
3. BUCKWHEAT IS LOW-GLYCEMIC
What does low-glycemic even mean? From GISymbol.com:
The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels.
Remember when I said I had this amazing sustained energy after eating my magical Sydney acai bowl? The magic was in part thanks to the low-glycemic nature of the buckwheat granola replacement. My rise in blood sugar was more gradual after consuming a serving of buckwheat, which means the energy released more steadily throughout the day, leaving me satisfied for longer (rather than having your standard smoothie/yogurt bowl with granola, when you’re hungry again in about an hour).
It is especially important to pair something like a fruit-based smoothie bowl or yogurt (which, let’s be real, unless you’re eating plain yogurt most yogurts, even the healthiest, have some sugaaa) with a low-glycemic food to help control your energy release. Unless you’re closely watching your blood sugar levels for any reason, the glycemic index probably isn’t the first thing you think about when shopping for your granola, but with the way you feel after eating it, you’ll appreciate this. (oh but for you diabetics, human studies have linked the consumption of buckwheat with lower blood sugar in diabetics. woo.)
4. SPROUTED BUCKWHEAT IS EXTREMELY HIGH IN ANTIOXIDANTS + MAGNESIUM
Buckwheat is known as one of the most antioxidant-dense ancient grains (I know, it’s not a grain, but often compared to them due to similar uses and nutrition value). Of all the popular ancient grains, quinoa and buckwheat are known for having the most antioxidants, with a study from Food Chemistry showing that buckwheat has 10x more antioxidants than quinoa!
More studies need to be done on the benefits of antioxidants and how we can make the most of them, but read this blog post to learn more about antioxidants and why they are good for you. Long story short: Antioxidants = cancer-fighting, anti-aging, energy-boosting, immune-preserving goodness.
For Lil Bucks, we sprout and dehydrate rather than roasting to preserve as much antioxidants as possible. By sprouting we unleash the nutrition potential of buckwheat and maximize your body’s ability to digest the sprouted buckwheat and all its goodness. Then we dehydrate to make these shelf-stable for days (likely at least a year, getting it tested). This also preserves the full nutrition potential of buckwheat, as heat is known to kill off a lot of the antioxidants than come naturally in buckwheat (again, more studies are needed on antioxidants though to determine exactly what temperature antioxidants start burning off). To be safe, Lil Bucks never go over 115°F.
5. SPROUTED BUCKWHEAT GIVES YOU THE PERFECT CRUNCHY TEXTURE OF YOUR DREAMZ
This all comes back to taste. Of course, if something makes us feel great and gives us a ton of nutrients, we’ll try to eat it, or blend it in a smoothie to mask the taste. But with sprouted buckwheat, you don’t need to do that. On its own (i.e. the Original flavor), sprouted buckwheat has a nice, nutty grain-like taste, and it holds its crunch perfectly in dishes but softly disintegrates right when you bite it. So satisfying. And of course, Cacao (for you chocolate lovers) and Matcha (for you matcha + vanilla lovers) take the taste next level. I highly encourage you to try topping your smoothies, yogurts, oatmeal, desserts, ice cream (yum), salads, ANYTHING with Lil Bucks so you can experience this dreamy crunch like I did in Australia!
Any questions? Email me: email@example.com
Emily, founder + owner of Lil Bucks
Half these products in a standard Aussie grocery store use sprouted buckwheat as the base
THE BOWL OF DISCOVERY. The bowl that changed everything.