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.

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 😉

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!