It isn’t too often I post recipes that require the use of a dehydrator on this blog since I know the majority of people don’t own one. I really don’t even use my own as much as I used to compared to when I first purchased one almost 10 years ago, but I’m trying to get into back the swing of things and create more tasty snacks to have on hand. A good place to start is with this crunchy granola.
The thing I appreciate most about this buckwheat granola is that it isn’t comprised of only nuts like a lot of raw recipes tend to be. Although those foods are delicious, I just find the high-raw, nut heavy lifestyle to not be so sustainable for me.
The prep work is fairly simple, just remember to soak your buckwheat and almonds overnight or 6-8 hours before you plan on making it. You could even sprout your buckwheat if you didn’t mind spending an extra day or two on the prep.
To sprout the buckwheat, just soak it in a bowl of water for an hour, then strain through a sieve and thoroughly rinse the buckwheat. Once rinsed, leave it in the sieve and rest the sieve on a bowl with a cloth over top to prevent any fruit flies or bugs from hanging out in it. Rinse the buckwheat once or twice a day. You’ll see little sprouts poking out of the seeds after a day of sprouting. Sprout it for 24-48 hours then use in your recipe.
If you’re looking for more recipes using buckwheat in its whole form, you can check out this Buckwheat Banana Granola, which doesn’t require the use of a dehydrator and these Almond Buckwheat Freezer Bars.
- 1 cup Buckwheat
- ⅔ cup Dates
- 1 cup Raw Almonds
- ½ cup Raw Sunflower Seeds
- ⅓ cup Maple Syrup
- ⅛ cup Fresh Orange Juice (about ½ an orange)
- 1 tsp Pure Vanilla Extract
- ½ tsp fresh grated Ginger Root (optional)
- ¾ tsp Sea Salt
Take three separate bowls, and add the buckwheat to one, the dates to another, and the almonds and sunflower seeds to the third. Fill each bowl with water until the ingredients are covered. Let soak overnight or for at least 6 hours. (The buckwheat only needs to be soaked for about an hour, but I like to just leave them all soak for the same amount of time.)
In the morning, strain the buckwheat into a colander and rinse thoroughly. Transfer the buckwheat to a large mixing bowl. Strain the dates, then add to the food processor. Strain and rinse the nuts/seeds, then add about half to the food processor along with the dates and the other half to the mixing bowl with the buckwheat.
Add the maple syrup, orange juice, vanilla, ginger and salt to the food processor and blend until smooth then pour into the mixing bowl. Stir everything together until incorporated, then transfer to dehydrator trays lined with parchment or reusable sheets. The mixture may taste a little salty at first, but after the mixture is dehydrated, the saltiness will dissipate.
Dehydrate at 145 degrees for 8-10 hours, then flip the granola over and peel off the parchment. If it’s still too moist, let it dry a while longer until you can peel it off. Then dehydrate for another 6-8 hours and break apart into bite sized chunks. Store in glass jars in the fridge to preserve freshness. Can also be kept at room temperature.
*Dehydrate at a lower temperature (115) if you’re following a raw food diet and you can replace the maple syrup with agave.