This particular granola, with its golden hue and warming spices, has been my comfort food during this otherwise dismal and very hostile transition to winter. I spend late evenings wrapped up in a thick, cozy comforter on the couch, hands wrapped around my favourite blue and black cereal bowl that is tucked up against my chest, perhaps subconsciously filling an emotional void, a fear of what’s to come when winter hits and the frigid, dark days become the norm.

Warming vegetable soups, maple-kissed oatmeal and spiced tea are my salvation until next spring. As is this granola, sometimes eaten straight up but most often drowned in a sea of almond milk and topped with a sprinkle of cinnamon.

I’ve made many granola adaptations over the years, but this is the first time I’ve added pumpkin puree to the mix. I wish I had thought of this earlier, because it makes for a fantastic binding agent for the oats and other dry ingredients. This is a very versatile recipe, so feel free to swap out the buckwheat, seeds or fruit for whatever you have on hand.

Pumpkin spice granola

Yield: about 6 cups

Ingredients:

• 2 cups rolled oats (gluten-free if necessary)
• 1/2 cup pumpkin seeds
• 1/2 cup buckwheat groats
• 1/3 cup dried cranberries
• 1/3 cup dried chopped apricots
• 2 tbsp shelled hemp seeds
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup pumpkin puree
• 6 tbsp pure maple syrup
• 2 tbsp water
• 1 tbsp melted coconut oil
• 1 tsp pure vanilla extract

Directions:

1. In a large bowl, combine the oats, pumpkin seeds, buckwheat groats, dried cranberries, dried apricots, hemp seeds and spices.
2. In another bowl, whisk together the pumpkin puree, maple syrup, water, coconut oil and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir to coat.
4. Divide the mixture between two dehydrator trays and dehydrate for 3 to 4 hours at 115F or until dry. Oven option: Spread the mixture evenly onto a large cookie sheet and bake at 300F for 45 minutes.

Although buckwheat has a deceptive name that can easily cause confusion, buckwheat is not wheat, nor is it related to wheat. It’s a seed! Raw and gluten-free enthusiasts alike are now rejoicing this healthful and versatile ingredient.

My favourite way to use buckwheat is to sprout it, and then turn it into raw treats like these sprouted buckwheat bites. Despite the size of the actual groat, buckwheat is among the fastest growing of all sprouts.

To sprout, simply soak the groats for 30 minutes, rinse thoroughly and then place them in a large mason jar fitted with a sprouting lid (or you can use cheesecloth and a rubber band fitted over the jar opening). Place the jar on an angle upside down in a dish rack so excess water can drain from the jar. Allow to sprout for 24 to 36 hours, rinsing twice a day, or until the sprouting tail is as long as the seed.

Once sprouted, buckwheat becomes packed with live enzymes and vital nutrients.

My last two batches of buckwheat sprouts were made into these quick and easy treats. Don’t be intimidated by their miniature size because they pack a substantial punch of deliciousness. The fresh vanilla powder is the star of this flavour show, perfectly balanced by the sweet dried fruit and crunchy buckwheat and hemp seeds.

With these mini bites of energy on hand, you’ll have no problem keeping up with family and friends during summer weekends full of activites like cycling, running and gardening.

A quick reminder: If you haven’t yet signed up for the Treat of the Month Club for the month of May and beyond, you still have time! We’re taking sign-ups until the end of April.

Blog updates: Please note that I’ve added a new category under my recipes menu to include “vegan + gluten-free” and “vegan + raw” for those who are looking specifically for raw and/or gluten-free recipes. I’ve also updated my FAQs section.

Sprouted buckwheat bites

Yield: 2 dozen

Ingredients:

• 1/2 cup raw almonds
• 1/2 tsp vanilla powder (or seeds of 2 vanilla beans)
• 1/2 cup chopped dates
• 2 tbsp dried cranberries
• 2 tbsp dried currants
• 2 tbsp hemp seeds
• 1 tbsp water, or as needed
• 1/2 cup sprouted and dehydrated buckwheat groats

Directions:

1. Using a food processor, process the almonds to a coarse meal. Take care not to over-process or they will start to release their oils and turn into nut butter.
2. Add the vanilla powder, chopped dates, dried cranberries, dried currants and hemp seeds and process until the mixture is well combined and starts to come together. It should look like a thick, wet dough and should stick together when pressed between two fingers. Depending on how soft your dates are, you may need to add the water and pulse to combine.
3. Next, add the buckwheat and pulse just to combine.
4. Use a half-tablespoon measure to scoop up the dough and roll into balls with your hands. You can leave them as mini balls or form them into square bites by pressing down on the dough ball and forming a square with your fingers. Freeze the balls or squares in an airtight containter to keep them from going soft.

If you prefer to make buckwheat bars, you can double the recipe and press the dough into a 9 x 5-inch loaf pan lined with parchment paper. Freeze for one hour and then cut into bars.

Despite the comparison, these blondies are a treat with their own unique personality. They are lightly sweetened with maple syrup rather than sugar, and each bite is different from the next thanks to the addition of dried fruit, nuts and chocolate. Think of them as a dessert that marries the chewy goodness of a brownie with the sweet additions of what you wish fruitcake could taste like, and then some.

I originally found this interesting take on a blondie while browsing through Gourmet magazine’s drool-worthy dessert photos. Of course, I made quite a few changes in order to swap out the butter, sugar and eggs, and I’m happy to report that it was a success. Enjoy!

Loaded maple blondies

Yield: 16 servings

Ingredients:

• 1/3 cup drid cranberries
• 1/3 cup dried cherries
• 1/3 cup dried dates, chopped
• 1 cup whole wheat pastry flour
• 1 cup unbleached AP flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup silken tofu (I use Mori-Nu)
• 1/2 cup sunflower or canola oil
• 1/2 cup maple syrup
• 1 1/2 tsp pure vanilla extract
• 1/2 cup bittersweet chocolate chips
• 1/2 cup slivered almonds, toasted

Directions:

1. In a small bowl, pour the boiling water over the dried cranberries, cherries and dates. Soak for 20 minutes, then drain well in a sieve.
2. In a medium bowl, whisk together the whole wheat flour, unbleached flour, baking soda, cinnamon and salt. Set aside.
3. In a blender or with an electric mixer, blend the tofu until smooth. Add the oil, maple syrup and vanilla and blend for another minute.
4. Combine the tofu mixture and flour mixture. Mix in the dried fruit, chocolate chips and almonds.
5. Spread the batter evenly in a 8 x 8-inch baking pan. Bake at 325 degrees for about 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely in the pan before cutting into squares. Store in a tightly covered container at room temperature or freeze for future snacking.