A variation of Cheri Soria’s Buckwheat Granola. I love this for breakfast with fruit and almond milk. It’s especially decadent with coconut yogurt. I don’t eat this often because I find it a bit difficult to digest. Letting it soak in the milk or yogurt to soften a bit before eating helps. So does making sure to really chew chew chew. It’s extremely filling and great for those times when you want to get that full belly feeling.
It’s also useful for quick desserts. You can break it up and use it as a crumble toppings for fruit crisps or pies.
Apple Cinnamon Granola
3/4-1 lb pitted dates (1-1 1/2 cups packed)
1/2 cup purified water (approximately)
1 lb (2 1/2 cups) raw buckwheat groats, soaked and sprouted
1/8 lb (3/4 cup) currants or raisins
1/2 cup unsweetened shredded or shaved coconut
1/4 cup sunflower seeds, soaked 4-6 hours, rinsed, drained
1/4 cup pumpkin seeds, soaked 4-6 hours, rinsed, drained
1/4 cup sesame seeds, soaked 4-6 hours, rinsed, drained
1/4 cup flax seeds, soaked 8-12 hours in 1/2 cup purified water (do not rinse or drain)
1 teaspoon cinnamon
- Loosely separate the dates and put them in a high speed blender. Add the water and blend to form a smooth paste, adding more water if necessary.
- Combine the buckwheat groats, currants or raisins, shredded coconut, sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, and cinnamon in a large mixing bowl and stir well or mix with your hands.
- Spread 1/4 inch of bater (4-6 cups) evenly on a dehydrator tray lined with a nonstick sheet. Repeat until all of hte batter is used.
- Dehydrate for 8 hours at 105 degrees, flip the granola onto a mesh dehydrator screen, and continue dehydrating another 24 hours until completely dry.
- Break the granola aparat or crumble it into chunks.
- Store in a sealed glass jars in the refrigerator for up to 3 months.
Note: use the larger amount of dates for a sweeter granola.
Note: toasted buckwheat groats, known as kasha, is a very popular Middle Eastern grain and can easily be confused with raw groats. Make sure to buy raw, hulled, buckwheat groats.
Note: for a pretty presentation, you can score the batter into 1″ squares after you put them onto the nonstick dehydrator sheets.
Note: to sprout groats, first soak them in water to cover for 8 hours or overnight. Drain and rinse them, and put them in a colander over a plate, to catch any water. Allow them to sprout for 12-24 hours, rinsing them every 12 hours.
Variations
Apple cinnamon granola – add 4 cored and shredded apples.
Berry granola – eliminate the cinnamon and add 1 lb of fresh or frozen berries. Be sure to fold those in last.
Granola bars – spread the granola batter 1/2 inch thick on nonstick dehydrator sheets, then score into squares before dehydrating.
Serve with love
