3 cups Buckwheat groats (soaked in enough water to cover for 2 hours, then rinsed in a strainer until the water runs clear)
1 1/2 cups Pumpkin seeds
1 1/2 cups Sunflower seeds
1 1/2 cups Almonds
3 Crisp apples
1/4 cup Cinnamon
3/4 cup Shredded coconut
2 tsp Sea salt
1 1/4 cups Coconut palm sugar (granules or nectar)

Preheat oven to 275 and once the buckwheat is soaked, place half of the buckwheat, almonds, sunflower, and pumpkin seeds in a food processor. Roughly pulse to break up the nuts and seeds, but stop before it’s too combined; you don’t want it turning into a puree.

Process in several batches if necessary, and when finished, place all batches in a large mixing bowl.

Wash and grate the apples and add them to the mixture in the large bowl. Stir to combine, then stir in the spices, sweetener, salt, and coconut. Mix thoroughly.

Spread the mixture onto a parchment lined sheet pan or baking dish and bake for 3-4 hours or until crisp. Once crisp, break into pieces and store in an air-tight container. The granola will be good for several weeks.

Serve with coconut or almond milk.