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homemade buckwheat granolaI confess that I am not a huge fan of traditional granola, meaning granola made from oats. Why then, you might wonder, do I have so many granola recipes? That would be because my husband loves granola and it is one of the easiest and healthiest cold breakfast cereals you can make.

Buckwheat granola, however, is more my style. I can enjoy it by the handful any time of the day for a trailmix-like snack. It is not so crunchy that is will break your teeth. On top of that it is raw, vegan, gluten-free and a living food if you sprout the buckwheat and seeds first.

You need a dehydrator or an oven that goes to 110 degrees to make this recipe.

Makes: 6-7 cups

2 C. raw buckwheat (see tips)
1 C. raw pecans, roughly chopped
1/4 C. raw sunflower seeds
1-2 Tb. ground flax seeds
2 Tb. coconut oil, cold-pressed and extra virgin or hot water
1/3 C. raw honey or raw agave
1 tsp. cinnamon and vanilla extract (optional)
1/4 tsp salt (optional)
1/3 C. small organic raisins (optional)

Directions: Sprouting the Buckwheat and Seeds

  1. Rinse the buckwheat well. Cover with water by 1 inch and soak overnight or 8-10 hours. Rinse and drain well. You can use as is and skip to the next step or continue to sprout it by placing it in a sprouting jar with a sprouting lid OR a strainer covered by a tea towel. Rinse once daily and make sure there is good drainage. Sprout 24 hours or until small tails emerge if desired, 1-2 days.
  2. Meanwhile, soak the sunflower seeds in water overnight. Drain well and use as is or sprout 24 hours. Do not sprout longer than 24 hours or wait for tails to emerge. They are sprouted as soon as the pointy end extends slightly, 1/16″.

Directions: Dehydrating Granola

  1. Drain the soaked or sprouted buckwheat and sunseeds well. Place in a large bowl  and mix with the pecans and flax.
  2. Warm the coconut oil just to melt. Remove from heat and mix with the honey, cinnamon, vanilla and salt. Whisk well and pour over the buckwheat mix. Stir to coat evenly.
  3. Spread the granola onto a dehydrator tray(s), 1/4-1/2 inch thick. The mesh trays work fine, but you can use the silicone sheets if desired.
  4. Dehydrate at 110 degrees for 7-8 hours. If you oven goes that low, spread the granola on a parchment paper-lined cookie sheet. Add the raisins if using. Let cool and dry for another hour before storing in an airtight container in your pantry.

Tips:

  • Raw buckwheat is light green and tanish-white. Toasted buckwheat is different shades of brown and tan. If you have toasted buckwheat (also called Kasha) you can use it for the granola, but it will not be a sprouted or raw food. Skip any soaking or sprouting steps. Simply rinse the Kasha well and drain and combine with the nuts and (unsoaked) seeds. Proceed with the directions.
  • If you use a whole raw nut, like cashews, you can sprout them too. Follow the same instructions for the sunflower seeds. Halved nuts like walnuts and pecans do not sprout. See Sprouting for extra tips.
homemade buckwheat granola
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