For the past 15 years I have been on a quest to make the perfect granola.  Admittedly, some years that pursuit has looked more like roaming the shelves of the natural food store, searching for the perfect blend of nutty crunch - a granola that could stand up to milk without getting soggy.  A radical shift in my granola making occurred when I was introduced to the idea of using raw buckwheat groats in place of rolled oats. For those that have only experienced the very distinctive flavor of toasted buckwheat, raw buckwheat groats are totally different - subtle, yet hearty, substantial, but not overpowering.  Plus, buckwheat is gluten-free, low glycemic, and packed with essential … [Read more...]