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.
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.