Strawberry Grawnola

Nice and crunchy, light and flavorful, what better way to satisfy a sweet craving than with a bowl of home made (almost raw) granola? In all honesty I can find (and have found!) dozens of others ways to satisfy a sweet craving very satisfactorily but this a great way as well. Thanks to the sprouted buckwheat base, this granola is filling without making you feel heavy, gives you loads of energy without any nasty sugar crash and fuels you with beneficial vitamins and minerals thanks to all the beautiful ingredients.

I used lucuma powder, which is a fruit, and has a significant amount of potassium, calcium (good for strong bones and teeth) and phosphorus (important for bone and protein formation as well as proper digestion and hormone balancing). It also has a good amount of protein (4 grams per serving) as well as fiber.

The coconut provides you with a nice dose of healthy fats. Pair this with a cup of some freshly made almond milk and you got yourself a wholesome, nutritious, delicious meal!

Thanks to the strawberries, the kids love this one, and we have been eating it on homemade raw yogurt, with milk and sometimes just straight out of the jar.

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Ingredients:

  • 3 cups buckwheat, either sprouted, or soaked at least 8 hours then rinsed really well.
  • 1 cup oats
  • 1 cup coconut slices
  • 3 TBS lucuma powder (optional but it gives a nice flavor while adding a lot of beneficial vitamins and minerals)
  • 1/2 cup powdered freeze dried strawberries (I powdered them in my blender), plus another 1/2 cup in pieces
  • 1/4 cup + 2TBS coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 cup quinoa crispies (not raw)(this is like puffed rice but with quinoa)
  • 1/2cup water

Steps:

  • mix everything in a large bowl
  • lay on a dehydrator sheet and dehydrate at 105*F for about 12 hours or until fully dried and crispy
  • store in an airtight container for weeks! Or if it’s like at my house, this will only last several days….

No dehydrator? No problem! Just put it in the oven on the lowest setting and check it after 45 minutes, toss it and leave it for a while longer until it is fully crispy. I estimate it taking about 1.5 hours.

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Raspberry Granola

Crunchy. Naturally sweet with a  slight tang. Full of flavor and packed with vitamins and nutrients. This granola is a perfect way to start the day. I eat mine with some fresh home made almond milk which just brings this bowl of goodness to a whole different level of yum. But I am confident that it will go great with whatever your milk of choice is, or even as is, for an on-the-go snack! 

As usual I made a big batch of this to feed my little family of 5. Half the recipe if you feel the need to, but keep in mind that most granolas will keep for several weeks if not months, in an airtight container, so making a big batch is rarely a bad idea 😉

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Ingredients:

  • 5 cups sprouted buckwheat, or buckwheat that has been soaked at least 8 hours and rinsed very well then drained
  • 4 TBS lucuma powder
  • 1 TBS vanilla powder
  • 1 cup soaked sunflower seeds, at least 4 hours then rinsed
  • 1 cup shredded coconut
  • 1 cup all natural Maple Syrup (not the Aunt Jemima kind)
  • 3/4 cups melted coconut oil
  • 2 tsp hibiscus powder (optional, but it does add to the tang and pairs great with the raspberries, plus it adds a pretty light pink color 🙂 )
  • 1 cup (or more!) freeze dried raspberries

Steps:

  • combine all ingredients except raspberries in a large bowl and mix well
  • taste it and adjust flavors according your preference, you can’t really go wrong here
  • lay on several dehydrator sheets
  • dehydrate at 105*F for abou 12 hours or until fully dry and crispy
  • add raspberries (I add them last so they retain their crispiness)
  • store in an airtight container, (hide yourself a container in your underwear drawer, in you live with people who who’s idea of one serving is half a jar)
  • feel nourished and go have fun!

Cacao Energy Clusters

These little clusters are packed with nutrient dense ingredients: flax seeds (high in omega 3’s, good kind fat), cacao powder (powerful antioxidant, god for fighting free radicals), maca powder (good for energy) amongst several other amazing ingredients.

This recipe kinda just happened. I had made a lot of sprouted buckwheat when prepping for making raw granola, and didn’t feel like really putting anything fancy together so just threw a bunch of ingredients in the bowl, thinking I was going to be making another granola. Before putting it in the dehydrator I tasted it and it tasted so good I immediately wrote down what I had used in order to not forget! When it came out, instead of being a granola, it was more of an energy cluster. Not only because it stuck together in convenient clusters, but also because the flavor was so rich that I don’t think I could actually eat a whole bowl of it. A few clusters was enough. I packed some for a hike and my daughter wanted some for her school snack. I am so happy I wrote down the ingredients so I can make this again.

So here it is. Another kitchen happy “accident” 🙂

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Ingredients:

  • 3 cups sprouted buckwheat, or buckwheat that has soaked for at least 8 hours, then rinsed really well
  • 1 cup oats
  • 1 cup sunflower seeds
  • 2 TBS mesquite powder
  • 2 TBS maca powder
  • 1/4 cacao powder
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/8 tsp salt

Steps:

  • mix everything together in a bowl, adding the wet ingredients last
  • spread on a dehydrator sheet, tapping it down to make it more compact
  • dehydrate at 115* for about 12 hours or until dry and crispy
  • store in an airtight container for weeks! (Although ours lasted barely a week)

If making this in the oven, put it on the lowest setting for about an hour, try it and keep checking every 10 minutes until fully done.

Blueberry Vanilla Granola (raw)

This granola is so simple in flavors and so pretty to eat. Ive always preferred blueberries fresh and raw, having their skin burst under the gentle pressure of my teeth, releasing a nice sweet juice. But I am delighted that I have the option to use them frozen or even freeze dried when they are out of season.

After having my buckwheat sprout for a couple of days, I stared at it for some time before deciding what flavor these groats were going to take on. We’ve spent a good portion of the winter eating my orange cranberry granola since that is my husbands favorite, but I was ready to create a new recipe. While staring at the bland bowl of sprouts I got the idea to add some blueberries to it. I knew that my kids would be delighted with the colorful food in their bowls, so I went ahead and got to mixing ingredients to create this tasty breakfast (or snack).

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Ingredients:

  • 5 cups sprouted buckwheat
  • 1 cup raw almonds, soaked in water for at least 8 hours, then chopped
  • 1 cup small oats
  • 1 cup shredded coconut, (that I pulverized in my blender to make a fine powder–optional but I wanted less of a coconut dried coconut texture)
  • 1 TBS vanilla powder
  • 3/4 cups maple syrup
  • 1/4 cup melted coconut oil
  • 1 cup frozen blueberries that have been thawed

Steps:

  • mix everything in a large bowl except blueberries
  • stir well until well combined
  • add blueberries and mix a little more
  • put on a dehydrator sheet and dry at 105*F for about 12 hours or until nice and crispy
  • store in an airtight container for weeks

As usual, this makes a huge batch, as granola goes fast at my house. So half this recipe if you are worried about having too much. You can always vacuum seal some to keep it fresher longer.

Buckwheat Breakfast Bowl

I love breakfast. I love drinking tea. I love drinking green juices. I love smoothies. I can last all morning on a fresh juice or green smoothie, but some days I want to sit and enjoy a nice meal. And I really love putting intention in a nice wholesome meal for my breakfast. I am sweet breakfast kinda girl. Although I do love eating savory from time to time, my go to is usually sweet. Chia seed porridge is my most frequent go to. Although I have changed it quite a few times since that first post and will be continuously changing it as that is how life goes.

This breakfast bowl is so delicious and nutritious. Even the boys loved eating!! It resembles oatmeal in texture, but is packed with so much more goodness!!!

I use buckwheat frequently at home, mostly for raw granolas, but also for raw breads, patees and other savory dishes. I always sprout it first to maximize the nutrients I can get from this superfood. But you don’t need to do that if you don’t feel like it. Just make sure you soak it at least 8 hours and rinse it REALLY well before eating it.

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Ingredients:

  • 2 dates
  • 1 TBS almond butter
  • 6 TBS almond milk
  • 1/2 an apple
  • 1 cup sprouted buckwheat (or buckwheat soaked for 8 hours)
  • 2 TBS shredded coconut
  • 1 tsp chia seeds
  • 1 tsp sunflower seeds
  • 1 tsp dried cherries (or raisins, or cranberries)

Steps:

  • put first 4 ingredients in food processor and blend until well combined
  • add the buckwheat and coconut and pulse a few times until desired consistency
  • top with remaining ingredients
  • chow down and feel happy!!

Cinnamon Raisin Granola (raw)

Cinnamon and raisin. You can’t go wrong with these classic flavors. I’ve been making a version of this for a long time now, but I have finally taken the time to take a picture of it and write down the ingredients. Story of my life in the kitchen.

I try to always have some raw granola on hand. Although I do not eat it regularly, my family does. And it’s nice to have a wholesome tasty meal ready to go at any time. I like to grab a couple handfuls of it for a quick snack if i do not have time to make anything.

And I use buckwheat. Unlike the name suggests, buckwheat is gluten free. It is high in fiber and has all 9 essential amino acids, which make it close to a  complete protein. It is high in magnesium (helps blood circulation), vitamin E (good for skin), and calcium (good for bone health).

If you’ve never tried buckwheat, I think you should 🙂 You can cook and eat it like any grain, or you can get creative and make granola or porridge, or anything else your mind feels like creating 😉

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Ingredients:

  • 3 cups sprouted raw buckwheat groats
  • 1 cup small oats
  • 1 cup shredded coconut
  • 1 cup raw sunflower seeds
  • 1/4 cups raisins
  • 1 TBS cinnamon
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 1/4 tsp salt

Steps:

  • combine everything in a large bowl and mix until honey and coconut oil evenly coat everything
  • put on a dehydrator sheet
  • dehydrate at 105 *F for about 14 + hours or until crispy
  • NOTE: because of the honey, this granola won’t feel super crispy right out of the dehydrator. Taste it to make sure the grains are completely dry. The honey will harden a bit once cooled.
  • store it in airtight containers for several weeks
  • serve with fresh almond milk

Orange Cranberry Granola

Light and crunchy, just the right amount of sweet with a subtle hint of spices to illustrate this holiday season. This granola came out perfect. As usual I made a big batch to have around as well as gift. You can cut the recipe in half if you don’t eat much granola, but this keeps for weeks, so don’t fear making a lot and putting it in a sealed jar.

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Ingredients:

  • 4 cups sprouted buckwheat
  • 1 cup small oats
  • 1 cup shredded coconut
  • 1/2 cup raw sunflower seeds (soaked at least 4hours)
  • 1 cup cranberries
  • zest of 1 orange
  • 1 cup raw pecans (soaked 8 hours)
  • 1/2 tsp nutmeg
  • 1/2 tsp clove powder
  • 1 cup fresh orange juice
  • 1 cup maple syrup
  • 1/2 cup melted coconut oil

Steps:

  • combine everything in a large bowl
  • lay on dehydrator sheets
  • dehydrate at 115 *F for about 12 hours or until desired consistency
  • store in airtight jars for weeks

Blueberry Vanilla Granola

Another granola win for me 🙂 This granola is a crowd pleaser with all its sweetness and gentle flavors. As always, it is loaded with beautiful nutritious goodness. There is not much more to say here than, YUM.

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Ingredients:

  • 3 cups sprouted buckwheat (just soaking the buckwheat overnight and giving it a good rinse is enough if you don’t want to sprout)
  • 2 cups coconut flakes
  • 1 cup chopped soaked almonds (soaked for at least 8 hours)
  • 2 cups small oats
  • 1 cup sunflower seeds, soaked 4 hours or more
  • 2 TBS vanilla powder
  • 1/2 TBS hibiscus powder (optional but it does add a hint of tang to this, which I love, as well as some color)
  • 1/2 cup honey
  • 1/2 cup melted coconut oil
  • 2 oz freeze dried blueberries

Steps:

  • mix first 7 ingredients in a large bowl
  • combine honey and coconut oil then pour over dry ingredients
  • mix well, add the blueberries
  • put in a dehydrator sheet
  • dry for about 12 hours
  • store in airtight jars for weeks!
  • this makes at least 13 cups

Have this with some fresh almond milk for optimal enjoyment 🙂

Power Cacao Granola

I call this Power Granola because of all the nutrient dense ingredients I used.

Chia seeds, one of the richest plant sources in omega 3’s (that healthy oil in fish that I don’t get because of being a vegetarian, contributes to good cholesterol health) is also very high in calcium. Apparently, by weight, chia seeds have more calcium than whole milk!

Flax seeds, which are apparently higher in antioxidants than blueberries are also very high in omega 3’s as well as lignans. Lignans are a phytonutrient that provide antioxidant benefits as well as fiber like benefits.

Sunflower seeds, very high in essential fatty acids which helps with regulating cholesterol levels are also high in protein (100g of seeds provide 21g of protein). They are incredibly rich sources of many essential minerals such as calcium, iron, magnesium amongst others. These minerals play an important role in bone health and red blood cell production. Who doesn’t want healthy blood and bones?

Raw cacao, which is high in antioxidants (contributes a great deal to our immune system) is also one of the highest whole food sources in magnesium (balances blood pressure, lowers high cholesterol). There are many more benefits to raw cacao that I won’t list here. Not only is it good for us, but is also delicious.

Add to that all the other delicious tasty ingredients and you got yourself a deliciously Powerful breakfast!

Starting your day off with a bowl of this can only allow you to feel energized and ready to take on the day!

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Ingredients:

  • 3 cups sprouted buckwheat (If you don’t have the time or desire to sprout, soaking these over night and giving them a really good rinse, will do)
  • 2 cups small oats
  • 1 cup sunflower seeds
  • 2 cups shredded coconut
  • 3/4 raw cacao powder
  • 1/2 cup chia seeds
  • 1/2 ground flax seeds ( I used a coffee grinder)
  • 1/4 tsp salt
  • 2 tsp cinnamon (optional)
  • 3/4 cup maple syrup, or honey or coconut sugar
  • 3/4 cups coconut oil

Steps:

  • mix all ingredients in a large bowl minus the sweetener and coconut oil.
  • once everything is well combined, add the sweetener and stir well
  • add coconut oil and mix until it coats everything
  • spread on a teflex sheet
  • put in dehydrator at 105*F for about 8 hours
  • keep in sealed jars for months!

Note: This recipe makes over 13 cups. I feed a family of 5 and often friends so I usually make big batches of food. Adjust the recipe accordingly for your own needs.

Other note 😉 : If you do not have a dehydrator, you could possibly do this in the oven. I have never done it before because well, I have a dehydrator and I truly love using it, so I am not sure how this will come out. This is what I would do though if I were to try it out in the oven:

Put it on the lowest setting, crack the door open in order to have some air circulating, and put the granola on a baking sheet. Leave it in there for about 30 minutes, check it and if it is still moist, keep checking every 20 minutes or so until it is dry and crisp. I have no idea how long it will take in an oven. It takes close to 12 hours in the dehydrator. If I were to make raw crackers in the oven, therefore cooking them, they would be done in about 45 minutes. If you try the oven method, PLEASE let me know in the comments how it turned out! I would love some insight on this!

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Coconut Raisin Granola

Ever since starting to make my own granola at home I have been having so much fun creating new recipes and trying out different flavor combinations! I love how much money I am saving and how healthy it is for me and my family! Not to mention that I decide what goes in it, so really I can have it any way i want 🙂

Here is a recipe I created a few months ago but had forgotten about it until recently. Happy to be able to share it with you.

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Ingredients:

  • 3 cups sprouted buckwheat
  • 1 cup soaked sunflower seeds
  • 2 cups quick oats
  • 1 cup coconut flakes
  • 1 TBS cinnamon
  • 1/2 cup raisins
  • 1/2 cup melted coconut oil
  • 1/3 cup honey

Steps:

  • Mix first 6 ingredients together in a large bowl
  • whisk together the honey and coconut oil until well combined
  • pour in the bowl and mix well. Make sure to really take your time in mixing everything together. If you don’t, you will end up with some really sweet clusters and others not that sweet. Which really isn’t that big of a deal. I just like a uniform texture and flavor with this granola.
  • spread on a dehydrator sheet and set it at 105*F for about 12 hours. Check it to see if it is crispy enough before putting it in well sealed containers. Will stay good for weeks!

 

Serve with your favorite milk or just have it ready to go in a little bag for a quick easy snack! Enjoy!