This sprouted buckwheat granola is low glycemic, activated, sugar-free, and gluten-free. The raw buckwheat granola is the perfect dehydrated granola recipe to use as a substitute for commercial breakfast cereals.
The buckwheat granola recipe has a delicious textured crunch that tastes amazing as a crunchy topping for smoothie bowls. Try the activated granola mixed with coconut yogurt and your favorite fruit for an easy healthy breakfast that will leave you with lasting and steady energy levels for the day.
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This sprouted 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.
After soaking, the nuts and seeds are combined with coconut flakes and cranberries.
The raw activated nuts are then covered in a naturally-sweetened apple cinnamon sauce for an unrefined sugar-free raw buckwheat granola. The activated granola is then dehydrated at a low temperature to ensure that the enzymes found within the nuts and seeds are kept intact.
The result is a delicious, nutrient-dense, grain-free, and sprouted buckwheat granola that stores well. It is fantastic for taking on hikes for a sustaining snack or eaten with almond milk for an easy breakfast. You can also add it to smoothies to help provide satiety, healthy fats, and protein.
Activated Granola Ingredients
2 1/2 cups hulled buckwheat soaked
1 cup chopped walnuts soaked
1 cup of almonds soaked
1 cup sunflower seeds soaked
1 cup coconut flakes or shredded coconut
1 cup cranberries
Apple Cinnamon Sauce for Sprouted Buckwheat Granola
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
How to make sprouted buckwheat granola
Before making the sprouted buckwheat granola recipe, you will want to soak the walnuts, dates, sunflower seeds, buckwheat, walnuts, and almonds overnight in separate bowls for 12 hours.
When you are ready to make the dehydrated buckwheat granola, strain and rinse all the nuts and seeds using a cheesecloth or a strainer. After rinsing and straining, 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. You will roughly need five large trays. Be sure to leave gaps between the sprouted buckwheat granola.
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 too much moisture left in it the dehydrated buckwheat granola. Look for a delicious textured crunch. Store in an airtight jar and use this activated and sprouted buckwheat granola recipe in 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 depleted through the refining of grains. But by making your activated buckwheat granola made with whole buckwheat, you can ensure that you are getting this essential mineral into your diet.
Sprouted Buckwheat Granola
- food processor
- Chunk for buckwheat granola
- 2.5 cups hulled buckwheat soaked
- 1 cup chopped walnuts soaked
- 1 cup almonds soaked
- 1 cup sunflower seeds soaked
- 1 cup coconut flakes
- 1 cup cranberries
- Sauce to coat buckwheat granola
- 4 large apples
- ½ cup dates
- 1/2 cup sunflower seeds soaked
- ¼ cup honey
- 1 lemon juiced
- 2 tbsp cinnamon
- 1 tbsp nutmeg
- 1 tsp vanilla extract
- Soak the buckwheat, walnuts, almonds, sunflower seeds and dates in individual bowls covered in water for 12 hours.
- Rinse and strain the nuts and seeds. Place all the ingredients for the chunk into a large mixing bowl.
- Place all the ingredients for the sauce into a food processor to process. Alternativel you can yse an immersion blender.
- Line 5 dehydrator trays with the dehydrator linings and spread the buckwheat granola into a thin layer with gaps inbetween to help form chunks and allow for airflow.
- Dehydrate @ 55° celcius for 24 – 30 hours.