Gluten Free RAWNOLA

I love making rawnola to sprinkle over fresh fruit or smoothie bowls, but oats can be problematic for those that are gluten intolerant or celiac. This is a delicious alternative that is high in protein, nutrient dense and will keep you full for longer. Buckwheat really is an underrated food. I avoid using the term superfood because I believe all plant foods are magical in their own right but this one is pretty special due to its high protein content, versatility - and the price, baby! This stuff is one of the cheapest gluten free grains available so I'm always finding new ways to integrate it into my diet.


  • 3 cups buckwheat flakes
  • 3 tablespoons brown rice syrup
  • 1/2 cup raw hazelnut butter (can sub for almond, macadamia or cashew butter)
  • 1 cup threaded coconut
In food processor blend the flakes, rice syrup and nut butter for a few seconds until well combined. Add the coconut and pulse a couple of times till just mixed through. Put into a jar and refrigerate rawnola  

By: Sunniva

My mission is to encourage and inspire people to be their healthiest self, to be full of energy and vitality and find a lust for life. I believe this is the best foundation we can have to go on and do incredible things, because let’s be honest – you can’t take over the world when you’re sick and exhausted! I can fully attest that the amount of energy you have is directly connected to your level of success, so focus on raising your vibration and see what magic unfolds.


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