The spouted base in this buckwheat granola offers a great change from traditional granola. It provides both a tasty crunch and a earthy nuttiness not found in the oat based variety. Even better, this recipe doesn't have any refined sweeteners or any added fat.
Ingredient Notes and Substitutions
- Dates: sub another dried fruit like figs if preferred.
- Walnuts: any type of nut can replace the walnuts, but the soft texture is nice.
- Cranberries: use another fruit like raisins or currants.
- Use raw ingredients: make sure you're using raw buckwheat. Toasted groats won't sprout (same goes for any other seeds).
- Rinse well: you'll want to rinse the soaked buckwheat very well – it's a bit like chia and does thicken the water - and be sure to rinse the sprouting seeds a few times a day to keep them fresh and growing.
- Dehydrate in the oven: if you don't have a dehydrator, you can make raw granola in the oven. Set it to the lowest heat setting and bake until the granola is dry. You'll likely want to do this over two days, leaving it overnight, so that the oven isn't on all night.
How to Store
Storage: keep the fully dried granola in a sealed container at room temperature for a week or two.
Freezing: transfer the granola to an airtight container and freeze for up to three months.
Can you eat raw buckwheat?
Buckwheat can be consumed raw as long as it's soaked. It's common to blend soaked raw seeds into a kind of buckwheat porridge.
Does sprouted buckwheat need to be cooked?
Sprouted buckwheat should be cooked, blended, or dehydrated before eating. While it can be eaten as is - it's just a seed - it might cause a little discomfort.
How long does sprouted buckwheat last in the fridge?
Once it's sprouted, the buckwheat will keep in the fridge for 2-3 days. If you sprout it and then find your schedule doesn't allow for you to make the granola, store it in a sealed container temporarily.
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Sprouted Buckwheat Granola
- Jars for sprouting
- Measuring cups and spoons
- Food processor
- 2 cups raw buckwheat
- 1 ½ cup walnuts soaked
- ½ cup sesame seeds soaked
- ½ cup pumpkin seeds soaked
- ½ cup sunflower seeds soaked
- 1 cup dried cranberries soaked in ½ cup water for 20 minutes, be sure to save soaking water
- 2 medium apples
- ½ cup dates
- 1 ½ teaspoons ground ginger
- ¼ teaspoon sea salt
- Soak the buckwheat for at least 6 hours. Rinse well.2 cups raw buckwheat
- Leave it to sprout for approximately 2 days or until little white tails start to show. During this time, be sure to rinse the sprouts at least a couple of times per day.
- After the sprouts have had 1 day to sprout, you can soak all of the seeds (the walnuts, pumping seeds, and sesame seeds can be soaked together, but make sure sunflower seeds are soaked separately). That way the buckwheat sprouts and seeds will be done at approximately the same time.½ cup sunflower seeds, 1 ½ cup walnuts, ½ cup sesame seeds, ½ cup pumpkin seeds
- Once the buckwheat is ready, you can begin making the granola base.
- Puree the apples, dates, and soaked sunflower seeds in a food processor until it resembles something similar to apple sauce. Empty into a mixing bowl.2 medium apples, ½ cup dates
- Add the cranberries and their soaking water, pulse in a food processor until cranberries are coarsely chopped.1 cup dried cranberries
- Mix cranberry mixture with the apple sunflower mixture. Add the soaked walnuts, sesame seeds, pumpkin seeds, ground ginger, and salt. Mix well.1 ½ teaspoons ground ginger, ¼ teaspoon sea salt
- Spread mixture on a dehydrator sheet or parchment lined pan. Dehydrate for about 8- 12 hours. Break the mixture up into clumps and dehydrate for another 8-12 hours, or until completely dry.
- Once dry store in a airtight contained.