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This sprouted buckwheat granola recipe is low glycemic, activated and the perfect dehydrated granola recipe to use as a substitute for commercial breakfast cereals. The buckwheat granola recipe is gluten free and has a delicious textured crunch that tastes amazing as a crunchy topping for smoothie bowls or mixed with coconut yogurt and your favorite fruit for a easy healthy breakfast that will leave you with long lasting steady energy levels for the day.
This buckwheat granola recipe is made using buckwheat, walnuts, almonds and sunflower seeds that are all soaked overnight for 12 hours to reduce phytic acid and enzyme inhibitors found in nuts and seeds. The soaked nuts and seeds are then combined with coconut flakes and cranberries.
The raw activated nuts are then covered in a naturally sweetened apple cinnamon sauce for a sugar free granola recipe that is then dehydrated at a low temperature to ensure that the enzymes found within the nuts and seeds are not destroyed by heat.
The end result is a delicious, nutrient dense, grain free granola recipe that can be eaten as a snack, is great for taking on hikes or eaten for a quick easy breakfast with almond milk or added to smoothies to help provide satiety, healthy fats and protein.
Sprouted Buckwheat Granola Recipe
2 1/2 cups hulled buckwheat soaked
1 cup chopped walnuts soaked
1 cup almonds soaked
1 cup sunflower seeds soaked
1 cup coconut flakes or shredded coconut
1 cup cranberries
Apple Cinnamon sauce
4 large apples
1/2 cup dates soaked in 1/2 a cup water
1/2 cup soaked sunflower seeds
1/4 cup honey
Juice of 1 lemon
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp vanilla extract
Prior to making the sprouted buckwheat granola recipe you will want to soak the walnuts, dates, sunflower seeds, buckwheat, walnuts and almonds overnight in there own individual bowls for 12 hours.
When you are ready to make the dehydrated granola strain and rinse all the nuts and seeds either using a cheese cloth or a strainer then combine all the ingredients for the chunk in one large bowl and set aside.
Place all the ingredients for the apple cinnamon sauce into a food processor and process. Alternatively you can use an immersion blender and a jug to blend everything into a sauce.
Add the apple cinnamon sauce to the bowl of raw activated nuts and sprouted buckwheat then mix thoroughly
Get your dehydrator trays ready and evenly distribute the buckwheat granola between the trays. Roughly 5 large trays and be sure to leave gaps between the sprouted buckwheat granola (as shown in the picture) so that air can be distributed evenly.
Place all the trays in the dehydrator and dehydrate for 24-30 hrs at 55 degrees celcius. Taste test after 24 hours to see if it is dehydrated enough. You don't want to much moisture left in it and instead look for a delicious textured crunch. Store in an airtight jar and use this activated and sprouted buckwheat granola recipe a variety of ways!
Nutrition Tip: Buckwheat is a nutrient dense seed that is gluten free and a great plant based source of protein. While containing many B vitamins and minerals, buckwheat is primarily a great source of magnesium, potassium, phosphorus and manganese.
Magnesium is one of the most common nutrient deficiencies and is often depleted in the refining of grains but by making your own activated buckwheat granola made with whole buckwheat you can ensure that you are getting this very important mineral into your diet.
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