What better way to conclude this week of back-to-school recipes than with this really lovely raw granola. I have seen lots of recipes for raw granola before, but up until recently, have never bothered to give any of them try. I guess the main reason I never attempted them before was because they always seemed to involve, I don't know, a lot of work I guess. And, while yes, it does take some extra time to sprout the buckwheat and dehydrate the granola, I assure you it is most definitely worth it.
The buckwheat base in this recipe 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. And, most importantly, the base of this granola is sprouted!
Sprouted grains have been known to have higher levels of nutrients such a vitamin B, C, foliate, and essential amino acids than their non-sprouted counterparts, and how can you not love that?
Sprouted Buckwheat Granola
Recipe: Print it Here
2 cups buckwheat (make sure it is raw, if it is labeled kasha it is toasted and will not sprout)
2 medium apples (peeled and cored)
½ cup dates (rounded)
½ cup sunflower seeds (soaked)
1 cup dried cranberries soaked in ½ cup water for 20 minutes (be sure to save soaking water)
1 ½ cup walnuts (soaked)
½ cup pumpkin (soaked)
½ cup sesame (soaked)
11/2 tea ground ginger
¼ teaspoon sea salt
Soak the buckwheat for at least 6 hours. Rinse well (it will release some buckwheat slime, yum right?)
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.
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.
Add the cranberries and their soaking water, pulse in a food processor until cranberries are coarsely chopped.
Mix cranberry mixture with the apple sunflower mixture. Add the soaked walnuts, sesame seeds, pumpkin seeds, ground ginger, and salt. Mix well.
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.