Rating4/5 (from 1 ratings)4
1/4 cup sprouted buckwheat (soaked overnight, sprouted for 1-2 days)
Juice of 1 orange
Leftover orange pulp can also be used (chopped)
1 teaspoon vanilla extract
1/2 cup almond pulp (leftover from almond mylk)
1 tablespoon agave syrup
1/2 teaspoon cinnamon
Handful of almonds (sliced)
1. Combine ingredients in a bowl and dehydrate for 4-5 hours.
2. Serve with nut mylk of choice or as a topping for banana soft serve (I served mine with some sumptuous blueberries).
Barefootandfrolicking's ThoughtsBy barefootandfrolicking
A combination of orange, vanilla, almond, cinnamon with a batch of sprouted buckwheat makes this grawnola a yummy breakfast treat.
I am a big fan of grawnola, although I don't make it as much as I'd like to.
Buckwheat is such a nice and light grain, especially when sprouted, and the orange-vanilla combination really highlights the overall flavors of the recipe.
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