RAW BUCKWHEAT GRANOLA

Preparation time: 40+ min

Difficulty: medium


Ingredients:

  • 200 g dates

  • 120 ml water

  • 500 g buckwheat (sprouted)

  • 180 ml raisins in/or cranberries

  • 60 ml flax seeds, soaked 8 - 12 hours in 1,2 dl of water (do not rinse)

  • 60 ml pumpkin seeds soaked 4 - 6 hours (rinse and drain)

  • 60 ml sunflower seeds soaked 4 - 6 hours (rinse and drain)

  • 60 ml sesame seeds soaked 4 - 6 hours (rinse and drain)

  • 3 ripe bananas

  • 5 tbs raw cacao powder

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • ½ tsp ginger

  • ½ tsp nutmeg



First, wash the buckwheat well under running water and leave it to soak overnight in a large amount of water. The next day, drain the buckwheat and leave it on a strainer to sprout. Wash it well with running water every two hours (each time wash for 2 minutes). By nightfall, you will see how the seeds begin to sprout. Meanwhile, soak the seeds (flax, pumpkin, sunflower, and sesame). Two hours before preparing the granola, soak the dates as well. It will be easier to make a date paste with soaked dates.


Add the dates to a blender together with cinnamon, vanilla, ginger, and nutmeg. If you don't particularly like some of the spices, you can leave them out. Blend until you get a smooth paste - add the date water if needed.


Wash buckwheat well again and add it to a large bowl where you will mix in the rest of the ingredients. Add the date paste, all the seeds, raisins, and finely sliced banana. Mix everything with a large spoon although it is even easier if you mix with your hand. Add half of the mixture to another bowl and mix in the cacao powder.



Place foil for a dehydrator on the drying trays and spread the mixture thinly on them. If you don't have a dehydrator, you can also dry in an oven - put a baking sheet on a tray and place the mixture on the baking sheet.

Dry the granola in a dehydrator overnight at 42°C. Turn it around in the morning and dry without the foil for another 24 hours.

If you bake it in an oven, set the oven to the lowest possible temperature (this is usually 50°C) and leave the oven door slightly open so the temperature doesn't reach 50 degrees.


When the granola is dry, break it up and put it in jars. You can keep it this way for several weeks. Serve it with milk or yogurt. It is also amazing on its own as a crunchy and delicious snack.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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