Granola is a combination of grains, dried seeds, fruits and sweeteners, and usually eaten for breakfast with the addition of milk. This recipe instead uses buckwheat instead of cereals, which are soaked and sprouted and then dried to obtain the granola crispness. Different seeds and dried fruits can be added to this version of granola, however, cinnamon, nutmeg and salt are essential for the creation of flavors. You will need a dehydrator to prepare this buckwheat granola.
1 cup sprouted and dehydrated buckwheat
2 tablespoons of ground flax
1/3 cup sunflower seeds
1/3 cup pumpkin seed
1/3 cup raisins
1/3 cup dried apples, chopped
1/3 cup sweetener (maple or agave syrup)
1 tablespoon of flaxseed oil or coconut fat
2 tablespoons water
1 teaspoon cinnamon
pinch of nutmeg
pinch of salt
Mix the dry ingredients in a bowl: sprouted and dehydrated buckwheat, ground flax seeds, sunflower seeds, pumpkin seeds, raisins and dried apples.
Stir the selected sweetener (maple or agave syrup), water, flax or coconut oil, cinnamon, nutmeg and salt in another bowl. Pour the obtained mixture over the dry ingredients and stir by hand. The amount of sweetener is sufficient to tightly connect components. If you want a sweeter granola can add one more teaspoon of sweetener or a few drops of stevia.
Spread the obtained wet granola on the dehydrator trays and dry for 10-12 hours at 46 C until it becomes less sticky, but is holding steady.
Store dry granola in a sealed jar in the refrigerator.