Monday, February 06, 2012

Buckwheat Granola -Raw or Baked (Dairy, Gluten and Refined Sugar Free)

This recipe takes some preparing ahead of time due to the sprouting*.  Do pay attention to the timing of the ingredients which require soaking.  It may seem like a lot of preparation but it is worth it!  This cereal has an excellent crunch and is filling. It can also be adapted anyway using your favourite fruits, nuts and seeds.
I used a dehydrator keeping it raw, however it can be made in the oven (see step 5.)  The oven version will make it very crunchy.

  • 3 cups raw buckwheat grouts soaked and sprouted (see step1)
  • 1 cup pitted dates (soaked in water for 1 hour if quite hard)
  • 1/3 cup flax seeds, soaked for 4 hours (do not rinse or drain)
  • 1/2 cup sunflower seeds, soaked for 8 hours then rinsed
  • 1/4 cup pumpkin seeds, soaked for 8 hours then rinsed
  • 1/2 tablespoon cinnamon
  • 3 tablespoons pure maple syrup or other natural sweeteners

  1. Cover your dried buckwheat grouts with an inch of water.  Let them soak for 1-2 hours.  Rinse the buckwheat thoroughly in a fine sieve.  Buckwheat creates a very starchy water which will inhibit the sprouting so rinse very well.  Let them sit on your counter in a large strainer or on a plate for another 12-24 hours to begin sprouting.  Rinse them 2-3 times during this sprouting time.  Watch them closely, they are the best to use when they have only just sprouted (only have very small "tails.")  
  2. Preheat oven to 300F if using the oven and line 2 cookie sheets with parchment paper.
  3. In a blender, purée the dates until smooth.
  4. In a large bowl combine the dates, buckwheat and all remaining ingredients. Mix to combine.
  5. Spread evenly no more than in 1/4 inch onto silicone sheets or parchement paper on the dehydrator trays.  Set at 115F for 8 hours, flip and let dry for another 8-10 hours until completely dry.  Break apart and store in an airtight container or bag.
  6. Spread evenly no more than in 1/4 inch onto prepared cookie sheets.  Bake for 45-60 minutes stirring every 15 minutes to break up large chunks.  Once golden brown remove from oven and stir 2-3 times as it cools to create desired pieces.  Store in an airtight container or bag.

*Sprouts are extremely nutritious as they are a living food.  Sprouted buckwheat is very high in lecithin which is a brain boosting food as it may prevent anxiety and depression.  It is also contains all of the B vitamins, magnesium, manganese, and selenium.  If you bake this cereal you will loose some of the nutrients from the sprouting however it will still give you more than if you didn't sprout it at all.

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