This is my own version of a combination of Serene Allison's Buckwheat Granola from her older Rejuvenate Your Life raw recipe book, and Crunch Alive Granola from her Trim Healthy Mama book. Buckwheat granola is a long standing favourite in our house, and is tasty, filling and sustaining. The original recipe had a lot of dried fruit, honey and maple syrup in it though, so some modifications were needed.
Sprouting Buckwheat
The basis of this granola is sprouted buckwheat, and this takes 2-3 days so needs to be done ahead of assembling the rest. Sprouting buckwheat is simple - first, soak it overnight in a big bowl of water - I use 1 kg of buckwheat at a time. The next morning, use a large sieve and drain scoopfuls at a time, rinsing thoroughly under the tap to remove the rather muscous-y fluids, before dumping into two colanders. Drain well, then set aside on plates, covered with a tea towel. Rinse the colanders under the tap twice a day (three times in summer) until the buckwheat is suitably sprouted - about 2-3 days depending on temperature. It's sprouted when most of the grains have formed little white tails. Use sprouted buckwheat right away.
Sprouting Buckwheat
The basis of this granola is sprouted buckwheat, and this takes 2-3 days so needs to be done ahead of assembling the rest. Sprouting buckwheat is simple - first, soak it overnight in a big bowl of water - I use 1 kg of buckwheat at a time. The next morning, use a large sieve and drain scoopfuls at a time, rinsing thoroughly under the tap to remove the rather muscous-y fluids, before dumping into two colanders. Drain well, then set aside on plates, covered with a tea towel. Rinse the colanders under the tap twice a day (three times in summer) until the buckwheat is suitably sprouted - about 2-3 days depending on temperature. It's sprouted when most of the grains have formed little white tails. Use sprouted buckwheat right away.
To Make Granola
Tip sprouted buckwheat into a really big bowl. Toss in all of the following:
* 3 cups dried coconut
* 1/2 cup ground linseed (grind it in a coffee grinder)
* 3 single handsful each of whatever nuts and seeds you want to add - I used sunflower and pumpkin seeds, sliced almonds and cashew nut pieces, plus 1 handful of sesame seeds.
* 1-2 tsp of pure vanilla extract
* 1/3 cup rice syrup (optional) or other approved sweetener to taste
* 1 tsp cinnamon powder
* 3/4 cup melted coconut oil or extra-virgin olive oil (I used olive oil this time)
* A small amount of raisins or berries (optional)
Mix everything together really thoroughly, then spread on dehydrator sheets and dehydrate until dry and crispy, usually overnight. I dehydrate at 105 C to preserve enzymes (quite a low temp), and it usually takes about 12 hours.
Eat for a great start to the morning with milk of your choice.
Tip sprouted buckwheat into a really big bowl. Toss in all of the following:
* 3 cups dried coconut
* 1/2 cup ground linseed (grind it in a coffee grinder)
* 3 single handsful each of whatever nuts and seeds you want to add - I used sunflower and pumpkin seeds, sliced almonds and cashew nut pieces, plus 1 handful of sesame seeds.
* 1-2 tsp of pure vanilla extract
* 1/3 cup rice syrup (optional) or other approved sweetener to taste
* 1 tsp cinnamon powder
* 3/4 cup melted coconut oil or extra-virgin olive oil (I used olive oil this time)
* A small amount of raisins or berries (optional)
Mix everything together really thoroughly, then spread on dehydrator sheets and dehydrate until dry and crispy, usually overnight. I dehydrate at 105 C to preserve enzymes (quite a low temp), and it usually takes about 12 hours.
Eat for a great start to the morning with milk of your choice.