And then some of them (and some of the best!) are all three.  It is especially for these customers that we developed our Purity Buckwheat Granola base.  Not only does it have a fresh, delicious taste that appeals to our foodies, it’s made with raw, sprouted sunflower seeds, pumpkin seeds, and buckwheat.  The act of sprouting intensifies the nutritional value of seeds and grains, and not just vitamins and minerals—it can even increase fiber content!

Add your favourite fruits, nuts, and other treats to the Purity base to make the perfect cereal for you.  It can be as healthy as you want (Brazil nuts, goji berries, and flax seeds!) or as decadent as you like (Chocolate chips, strawberries, and chocolate covered espresso beans!)  We won’t judge you, promise.  We just want you to be happy.   And eat Mojamix.

Despite having a name that sounds, well, an awful lot like wheat, buckwheat doesn’t have much in common with it.  The name ‘buckwheat’ or ‘beech wheat’ comes from its triangular seeds, which look like the much larger seeds of the beech tree, and the fact that it is used like wheat. It’s neither a grass nor a grain. Instead, the part we eat is  the fruit of a shrub related to rhubarb and sorrel.  It has made its way into the diets of some of the major cultures on earth, from Romania to Brittany to Japan, since at least 4000 BCE. 

Buckwheat is a terrifically healthy food. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids. Buckwheat is also high in fiber (a big bonus for celiacs), B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates — which is great news for celiacs who also have diabetes.

In traditional farming, buckwheat has held the important role of a rotational crop—planting buckwheat in the spring enriched the nutrients in the soil, preparing it to grow summer corn or fall wheat. The shrub grows quickly, creating a ground canopy that chokes out weeds. Today buckwheat is making a comeback on the land and on the public’s palate, as more farmers switch from chemical fertilizers back to natural methods of enriching the land.   We at Mojamix say, “Three cheers for buckwheat!”   Because we’re big fans of doing it Mother Earth-style.

Chewy Mojamix Bars

Ingredients

One bag Mojamix (any Mojamix you please, but most of our testers especially liked the bars with lots of fruit in them)
½ teaspoon salt
½ teaspoon cinnamon (optional)
1 teaspoon vanilla
5 tablespoons melted butter or neutral-tasting vegetable oil (we like grapeseed)
1/4 to 3/4 cup honey, to taste and depending on the sweetness of your mix
1 tablespoon water
1/3 cup almond butter

Directions

Preheat the oven to 350°F. Butter a square 8” or 9” pan, or equivalent (you can make these in cupcake pans if you like—if so, feel free to scratch your Martha Stewart itch further by experimenting with attractive cupcake papers.

Open up your bag of Mojamix, pour in the salt and cinnamon, reclose, and shake the bag to mix in the spice.  In a mixing bowl, whisk together the vanilla, butter or oil, honey, and water.  Add almond butter and blend thoroughly.  Pour the mojamix into the bowl and stir until completely incorporated.  Press the mixture down firmly into the buttered pan.

Bake the bars for 30 to 40 minutes, until the edges are brown but the bars are still soft in the center of the pan.  Cool the bars in the pan on a cooling rack.  When room temperature, cut into squares.  (If they seem crumbly when you begin cutting, put the pan in the refrigerator for half an hour, then try again.) 

Store the bars in airtight containers or wrapped in the refrigerator or the freezer, until you crave a delicious, nutritious, and Mojalicious snack!  Toss these bars in your purse, backpack, or briefcase for a handheld burst of yum wherever you go.

But first, let’s start with this. Strange but true: much like the VCR and Betamax, back at the beginning of its history, “granola” was in stiff competition with (wait for it…) “granula”. I think we can all be grateful that granola won that one.

“Granola” was developed by John Harvey Kellogg (yes, that Kellogg) as a highly nutritious food that is especially good for bowel health. His theory that a diet heavy in breakfast cereal would dampen sexual appetites. Happily, he turned out to be dead wrong about that. Today scientists know that a blend of high-protein, vitamin rich, fiber-heavy granola will support you in just about any physical activity you undertake. Or overtake. Or however you take it. The hippies knew this; why do you think granola got so popular again in the 60’s, anyway?