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Top-down view of a bowl of granola topped with blackberries.
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5 from 1 vote

Sprouted Buckwheat Granola

The spouted base in this buckwheat granola offers a great change from traditional granola. It provides both a tasty crunch and a earthy nuttiness.
Prep Time10 minutes
Cook Time1 day
Total Time1 day 10 minutes
Servings: 10
Author: Sophie

Equipment

  • Dehydrator
  • Jars for sprouting
  • Measuring cups and spoons
  • Food processor

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 135kcal