1 cup buckwheat groats
2 cups rolled oats
1 cup sliced almonds
1/2 cup dry powdered buttermilk
1/2 cup coconut flakes
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup natural maple syrup
1/4 coconut oil
1/2 teaspoon salt
2 teaspoons vanilla extract
In a large mixing bowl combine buckwheat, oats, almonds dry powdered buttermilk, coconut flakes, sunflower seed, pumpkin seeds.
In small saucepan combine maple syrup, coconut oil and salt. Heat on medium until ingredients are warm. Add vanilla extract and pour over dry ingredients. With a large spoon, mix well.
Bake in 9 x 13-inch baking pan for 40 minutes, stirring a couple of times.
Cool and store in airtight container. Makes about 6 cups.
Author’s Note: This recipe is from my upcoming kitchen companion/cookbook for lactose-intolerant people, due to be released by St. Johann Press in early 2020. And, for those of you wondering why it contains the dairy product dry-powder buttermilk, it’s because the vast majority of lactose-intolerant people can digest fermented dairy products with no digestive discomfort whatsoever. In fact, every recipe in the book is high in calcium content.
