1. Preheat oven to 325 degrees F. Line a baking sheet with parchment. Bake soaked buckwheat for about 20 minutes on prepared baking sheet (to dry out a bit).
2. Combine buckwheat, quinoa puffs, salt and cinnamon in a medium bowl. Mix chia, stevia, and coconut oil separately. Mix into buckwheat mixture.
3. Line another baking sheet with parchment, and spread on mixture. Bake for 40 minutes, stirring around periodically to prevent burning.
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This granola was very crunchy, I repeat, very crunchy! It was more like grape nuts, and the buckwheat didn't cluster with the quinoa puffs. It was still very yummy with the cinnamon and stevia. You could use this for topping vegan yogurt or smoothies. I made our sunbutter chocolate bars and added the granola in for crunchiness; it was so incredibly good! You can get quinoa puffs in any health food store. If you don't like quinoa, try any puffed grain. Also, if you don't have chia, ground flax would work as well.
Source of recipe: I was on a mission. Oh yes. Candida friendly granola.