Weight Watchers Recipe of the Day: Gluten-Free Sugar-Free Rosemary Buckwheat Crunch
(106 calories | *5 WW SmartPoints)
I’m a fan of plain Greek yogurt, but I do love to dress it up a little. My “go to” topping consists of a drizzle of maple syrup, a few berries, and some cereal or nuts.
I like the combination of creamy and crunchy, so this recipe from Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreno for a crunchy gluten-free, oat-free, sugar-free topping really caught my eye. The gentle sweetness comes from a couple tablespoons of maple syrup.
This was the first time I had made anything with buckwheat grouts. Luckily they were easy to find in the baking/cereal grain aisle at a local grocery store.
Once baked the hard nuggets softened to a Grape Nut like texture.
I was surprised to learn that buckwheat isn’t wheat at all, but actually a fruit seed. It is gluten-free, making it a great alternative for anyone with a wheat sensitivity or who prefers their diet to be grain-free.
How Many Calories and WW Points Does This Rosemary Buckwheat Crunch Have?
According to my calculations, each 2 tablespoons serving has 106 calories, *5 WW Freestyle SmartPoints, *3 Weight Watchers PointsPlus (old plan).
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Gluten-Free Sugar-Free Rosemary Buckwheat Crunch Recipe Notes
Rosemary, an evergreen plant with a unique pine-like flavor and aroma is a primary ingredient of this gently sweet and savory crunch.
As healthy as it is tasty, rosemary contains compounds that have both antioxidant and anti-inflammatory properties. Incredibly hearty, its shrubs abound in Phoenix and is easy to grow in pot.
Fresh rosemary is a better choice than dried for flavor – look for sprigs that are a deep sage green, and store in the refrigerator unwashed, wrapped in a slightly damp paper towel for up to two weeks. When you’re ready to use it, select how much you want, give it a quick rinse under cool water and pat dry. Then remove the leaves from the woody stems and roughly chop. If you opt to use dried rosemary in this recipe you’ll want to use about half as much.
Rosemary Buckwheat Crunch Serving Suggestions
Ideas for Using Rosemary Buckwheat Crunch Leftovers
- Use any extra as a topping for salads or creamy soups
- Serve it as is, as a snack replacement for plain nuts
- Use it to make a crisp, or crumble, topping for fruit
- Add a spoonful to your oatmeal
- Makes a great addition to any cheese, or charcuterie, board
If you’ve made this Rosemary Buckwheat Crunch, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Rosemary Buckwheat Crunch
- 1-1/4 cups buckwheat groats
- 1/2 cups walnuts, chopped
- 1 tablespoon canola oil, or other neutral-flavored oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt (Kosher preferred)
- 1/4 cup fresh rosemary leaves, tough stems removed and roughly chopped (or 2 tablespoons dried)
- Preheat oven to 325F degrees.
- Add oil, maple syrup and salt to a bowl and whisk to combine.
- Toss in buckwheat and walnuts and stir to coat.
- Evenly spread ingredients on a baking sheet.
- Bake for 15 minutes.
- Remove from the oven and stir in the fresh rosemary.
- Return to oven and cook for 3-5 minutes (rosemary should be crisp but not burnt. If using dried rosemary, cook for just 1-2 minutes)
- Remove and let cool to room temperature.
Source: Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreno
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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