For a long time I avoided granola as many store bought granolas are fat and sugar laden bombs masquerading as health food. A year or two ago I stumbled upon a raw sprouted buckwheat granola at Whole Foods with good health stats and to my delight it was tasty too. The only downside was the price – $8.99 for a small bag. This granola became a once in a blue moon treat until I was given a food dehydrator last year. My immediate thought was of buckwheat granola.
I start by sprouting the buckwheat. This step adds major time to the recipe, but most of it is inactive time. Buckwheat is gluten free, contains all eight essential amino acids, and is said to lower blood pressure and reduce cholesterol. Sprouting the buckwheat activates food enzymes, increases the vitamin content, and neutralizes anti-nutrients like phytic acid which binds up minerals and prevent you from fully absorbing them.
The buckwheat is added to a variety of goodies that not only taste great but are packed with nutrients. This granola is full of healthy fats (omega 3’s!), Magnesium, Iron, Vitamin E, and a good amount of protein. It’s perfect with fruit & almond milk, or on its own.
Sprouting The Buckwheat: Start with 2.5 cups of raw buckwheat groats (NOT kasha, which is roasted buckwheat groats). Soak the groats for about half an hour. Remove groats from soaking liquid and rinse until the thick goopy feeling is gone. Leave groats in strainer (with something underneath to catch the runoff) for 1.5-2 days, rinsing 2-3 times a day. By the second day the groats should have little “tails”. Give the groats a final rinse and dehydrate 8 hours or overnight.
The Ultimate Raw Granola:
2.5 cups sprouted and dehydrated buckwheat groats
2/3 cups raw, unsalted sunflower seeds
2/3 cups raw, unsalted pumpkin seeds
1/3 cup raisins (or more to taste – I sometimes use up to 2/3 cup)
1/3 cup walnuts, roughly chopped
1/3 cup cacao nibs
1/3 cup shredded unsweetened coconut
4 Tablespoons ground Flaxseed
4 Tablespoons hemp seeds or Chia seeds, or a combination of both (optional)
Pinch of sea salt
2 teaspoons cinnamon
2 Tablespoons water
1 teaspoon vanilla
2/3 cup pure maple syrup or raw agave, or a combination of both (I use 1/3 cup maple syrup, 1/3 cup agave)
2 Tablespoons flax oil (or coconut oil)
Mix dry ingredients together in a large bowl. Whisk wet ingredients in a separate bowl; toss to coat. Dehydrate 10-12 hours. Store in an air tight container for up to one month (if it lasts that long!).
Alternatively, if you don’t have a food dehydrator, you can make this granola in your oven. After sprouting the buckwheat, mix all the ingredients together, omitting the water. Bake on a parchment covered baking sheet at 250 degrees for 45 minutes-1hour. Let cool 15 minutes before breaking apart into pieces.