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 😉
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
Pamplemousse 