Sprouted Buckwheat Granola


 
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Spouted buckwheat
Sprouted
millet
Sprouted
amaranth
Sprouted
quinoa
Soaked
sesame seeds
Soaked
flax seeds
Soaked currants
Soaked yellow raisins
Soaked
walnuts
Freeze-dried Coconut
Sprouted
pumpkin seeds
Sprouted
sunflower seeds
A little oil of choice (macadamia, almond,
olive)
Diced Fresh Strawberries
Any berry of choice
sea salt
Vanilla
Maple Syrup or Sucanat

Sprout grains for 2 days.

Soak seeds for a few hours.

Soak Dried Fruit for about 30 minutes
(Reserve soaking water for other recipes)

Mix all ingredients together in a large bowl, stirring well with a large spoon.

Place a thick layer of about 1/2" on mesh dehydrator sheet.

Dehydrate until crunchy - about 12-14 hours.

Serve with fresh nut milk or soymilk.

Hmm Hmm Good!!

The bulk of the granola is the sprouted buckwheat.

The other quantities and ingredients are up to you based on your discretion and personal taste.

This is a nutrient dense granola, very crunchy, and remains so even in milk.

- by Chef Jeff and Nancy Riedesel, from This Is Not Your Mother's Cookbook

* Comments: Michelle says maple syrup is not raw, and sucanat, which stands for Sugar Cane Natural, is made by crushing sugar cane, extracting the juice and rapidly evaporating the rich syrup to create a porous granule --- if I were making this recipe, I'd use agave nectar as the sweetener.


Preparation by Chef Jeff and Nancy Riedesel
Photograph by Michelle Reeves