Heather C Heather C is a married, mom of three: big sis Lily and identical twins Natalie and Sophia. She has been guest blogging for Mumbling Mommy since February of 2012 and began working as a Social Media Editor in 2014. After nearly a decade in banking, she now works part time at a doctor's office specializing in breastfeeding medicine and spends the rest of her days in her Midwest home as zookeeper/stay-at-home-mom. Heather C is also a runner, hiker, yogi, bike rider and more. She reads when she finds more than a few minutes to herself and she hosts a lot of pajama dance parties in her kitchen. In her spare time, she's the co-leader for her daughter's Girl Scout troop and an active member of the school's Parent-Teacher Committee as well as a certified postpartum doula.

If you were here last week, you saw my new tapioca pudding recipe, and this week I am going to share a vegan buckwheat brittle recipe. One of the hardest things about being newly gluten-free, dairy-free, egg-free and intolerant to so many foods is knowing just what I’m missing. I’ve been eating treats and ice cream and pizza and cheeseburgers [in moderation] all my life and now I just can’t.

Since I’m now past the acceptance stage of my diagnoses, my goal is to find as many comparable recipes as I can to trick my mind into not feeling deprived. This was how I came across a recipe for buckwheat krispie treats on Pinterest from PartTimeHealthNut.com. I was intrigued by the idea, partially because I had already tried to make an oatmeal-like breakfast with buckwheat and failed miserable and partially because I was desperate to have something, anything, which resembled candy.

I had to make quite a few changes and my results were really tasty, so I’ll share my version of the recipe. Feel free to try the original sometime, too, and let us know in the comments what you think, or change the whole thing up and share your version. I call this buckwheat brittle:


Vegan Buckwheat Brittle Recipe Ingredients:

1 cup raw buckwheat groats

¼ cup cashew butter

¼ cup sunflower oil

1 ½ tbsp. maple syrup


  1.  In a small saucepan over low to medium heat, combine the cashew butter, oil and syrup until melted smoothly together. Remove from heat once small bubbles appear around the edges.
  2. In a separate skillet, toast the buckwheat groats. There is no need to oil the pan. Use low heat and keep the groats moving. Once they release their earthy smell, they are done. Add the groats to your liquid mixture and mix. (No additional heating needed.)
  3. Depending on the thickness you desire, line an 8 x 8 or smaller baking dish with wax or parchment paper. Pour the mixture into your dish and use a spatula to make smooth.
  4. Place the dish in the freezer for 30-45 minutes before eating. To serve, lift up the paper, cut and drizzle with a little extra maple syrup or even powdered sugar. Freeze any leftovers for up to a week.

I was really happy with how these turned out. There is a nutty, slightly sweet but not overwhelming, earthy taste to them and the added bonus of the crunchiness really makes them addicting. There is a huge list of benefits to making buckwheat part of your normal diet, including its high concentration of magnesium, a mineral the vast majority of the country is deficient in. Try this vegan buckwheat brittle recipe today!

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Category: Recipes

Tags: buckwheat