We just got back from my sister's beautiful and emotional wedding! While at our hotels we did our best to stick to our diet. One of the things I made ahead of time which kept my head straight was this sprouted buckwheat granola. It was chewy and crunchy, and help me through breakfast as well as snack times.
I know what you are thinking. Buckwheat... it has the word wheat in it, so it probably has gluten. Wrong! Buckwheat is actually a different plant than wheat. The scientific name for buckwheat is Fagopyrum esculentum, and the part we eat is actually the fruit of the plant. So this recipe is a raw, vegan, gluten-free, soy-free, living cereal treat that just about everyone should be able to enjoy!
2 cups of sprouted buckwheat (sprout for roughly 2 days, a little tail should form)
1 apple (I used Fuji)
1/2 cup raisins
1/4 cup sprouted pumpkin seeds (buy pre-sprouted or sprout your own)
6 dates, pitted
1 tablespoon coconut nectar (or liquid sweetener of your choice)
2 teaspoons cinnamon
1 tablespoon water
dash of nutmeg
dash of powdered ginger
dash of pink Himalayan salt
In a small food processor combine the dates, coconut nectar, cinnamon, water, nutmeg, ginger, and salt. Blend until smooth. If needed, add some more water to blend evenly. Pour mixture into a large mixing bowl and add the sprouted buckwheat, pumpkin seeds, and raisins. Finely chop your apple and add to the bowl. Stir so that the mixture is evenly covered. Scoop thin layers of mixture onto dehydrator sheets and dehydrate at 110 degrees for roughly 12 hours. The granola should keep at least a week if kept in a dry, cool place. Possibly longer if you use moisture absorbing packets.
Buckwheat... see the difference?