Chocolate Buckwheat Granola {gluten free}

Ingredients

• 1 cup whole hulled buckwheat
• 2 T. ground flaxseed
• ¼ cup raw pumpkin seeds
• Chocolate glaze:
• 1 T. cacao powder
• 1 T. grapeseed oil
• 1 T. raw honey
• Pinch of pink salt

Instructions

1. Preheat oven to 300 degrees.
2. Grease an 8x8 glass baking pan, set aside.
3. In a bowl, combine buckwheat, ground flaxseed, and raw pumpkin seeds.
4. In a separate smaller bowl, combine cacao powder, raw honey, oil, and pinch of salt. Mix together until thoroughly blended.
5. Pour chocolate mixture over buckwheat and seeds in medium bowl. Stir to coat evenly.
6. Pour granola into baking pan, spread evenly then back 25 minutes, stir halfway through baking time.
7. Remove from oven when pumpkin seeds are toasted.
8. Allow to cool then store in glassware in fridge.