In the last week I have heard a few friends saying:
- I have a packet of Buckwheat I don’t know what to do with…
- I have a dehydrator I have hardly used…
- I want to make more raw food but don’t know where to start…
Well, in this house we fit into all 3 categories! So I came across a Sprouted Buckwheat Granola recipe and it seemed like a good idea since we are on the sprouting bandwagon at the moment. Alfalfa sprouts – tick. Zesty mixed sprouts – tick. Sprouted Buckwheat for granola – tick!
This isn’t really in the kid friendly meal realm, but I remember once reading this; don’t put anything on your plate you aren’t ok with your kids eating too. Especially when they are young, somehow what’s on your plate is SOOOO much better than what’s on their plate, even though it’s probably the same thing!! And I’m ok with my kids eating this healthy granola from my plate or theirs 🙂 This one has no refined sugar and it’s packed full of seeds and nuts, but not only that – with the seeds sprouted and the nuts soaked, it aids digestion and the sprouting transitions it from a seed into a tiny little powerhouse plant.
Already I have a few ideas for the next batch of Sprouted Buckwheat Granola … IF I have the energy and time to do this one again. Oh, did I mention it’s like having a new baby at home who needs attention every few hours. Well maybe that’s not entirely right, but you need to give it a little attention a few times a day in the beginning and then once it’s in the dehydrator, check it a few times breaking it up and then the storage step crumbling the mix to resemble small clusters of granola. But in my eyes it’s totally worth the time investment!
Ingredients Granola Base Add ins (these are highly flexible, so improvise and use what you have on hand!) Method 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, pumpkin seeds, and sesame seeds can be soaked together, but make sure sunflower seeds are soaked separately as they will go in the wet mixture). 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 drained walnuts, sesame seeds, pumpkin seeds, ground ginger, cinnamon 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. Mine took about 24 hours until it became lovely and crunchy. Once dried thoroughly in the dehydrator, store in a airtight contained. Best served with fresh fruit and almond milk or coconut yoghurt.Sprouted Buckwheat Granola
Soak the buckwheat for at least 6 hours. Rinse well (it will release some buckwheat slime, yum right?)
Enjoy. From our dehydrated kitchen to yours!
Kurth Kitchen 