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!
Pamplemousse 