Recipe Directions
1. Grind nuts of your choice (I used walnuts and almonds) in a food processor, along with sunflower seeds.
2. Add in fruit (I used goji berries) and pulse the food processor. Then add in cinnamon, agave, and honey.
3. Mix into bowl with buckwheat and coconut until thoroughly blended.
4. Spread onto Teflex sheets, and dehydrate for about 8-10 hours at 110-115 Fahrenheit.
RawVee's Thoughts
By RawVee A really easy customizable granola that packs well for camping, the office, or as a yummy breakfast with almond milk!
The great thing about this granola is that you can add more or less nuts, fruit, and spices of your choice. It’s really easy and makes the whole house smell amazing.
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Comments
Top voted
nisolu
Dec 03, 2009
I am making this now! Yours looks like its in big chunks, mine doesn't! What am I doing wrong?
Italraw
Mar 21, 2010
This is a RAWLICIOUS breakfast! I used it as a base and added more goodies...cranberries, pumpkin seeds, golden raisins etc. ?... how thick was yours in the picture? To make it in clumps. Mine was thin and crumbly. RAWLICIOUS!
sweetpea
Jun 05, 2010
Looks fab, I usually make this up at the end of summer so that I've got a box of the stuff over the Autumn.
http://rawlifestyleuk.blogspot.com
All
Jeannine
Aug 16, 2010
Thanks so much for the recipe! I used the sunflower seeds, and for fruit I used a mixture of cranberries, gogi berries, and dates. For the nuts, I used walnuts & almonds. I like how you said to leave the buckwheat whole - I think that will be a nice addition to the texture & look of it. I sampled a bit of it before it went into the dehydrator and I'm really happy how it turned out - it's delicious now, so I can't wait to taste it dry. I've had such a hit-or-miss time with recipes, I'm glad to have found a keeper. :)
jsorensens2
Jul 02, 2010
My whole family (and co-workers) just LOVE this! I am lucky to have access to buckwheat groats, because I know they are hard to find. I found that I like to make this a bit differently. I leave the sunflower seeds whole, hand cut up the fruit into little pieces (1/4" or less), and only use the food processor to pulse the nuts to the size that I like. Then in a giant bowl I mix everything together by hand with a wooden spoon or my hands. I also doubled the agave because I guess I have a sweet tooth. This is absolutely fantastic by itself, and heavenly as a cereal with date sweetened almond milk. Thank you for a recipe that will be a lifelong keeper!
sweetpea
Jun 05, 2010
Looks fab, I usually make this up at the end of summer so that I've got a box of the stuff over the Autumn.
http://rawlifestyleuk.blogspot.com
Anne
May 23, 2010
Man, what is with all of these recipes with SPROUTED BUCKWHEAT?! Goodness, I can't find the stuff anywhere!
RawVee
Apr 12, 2010
Numptellie, I'm wary of the oven, because the temp can be a bit tricky to regulate. If you use an oven thermometer and keep the door cracked, that usually can be made to work, but it's really wasteful, energy-wise.
Bodymyrgth, the mucousy stuff, though gross, won't harm you. It has the same kind of consistency as flax when you soak it. I soaked my buckwheat overnight (over 10 hours) and it was just fine. You'll know if buckwheat has gone bad because it will smell off--kind of sour. As for the seeds and nuts, I soak all my nuts and seeds--usually for about an hour for flax and two hours for sunflower seeds. Personally, I digest them more easily when I do.
What did you put on the granola? My favorite is to make nut milk with vanilla bean and a date. Mmmmmmmmmm.
bodymyrgth
Apr 09, 2010
Hi,
Thank you so much for the recipe! I am so proud of myfirst raw granola!! I love it, it's dyno-mite! I almost cried.
Another Question: Do you ever sprout the seed/nuts? Thanks
bodymyrgth
Apr 08, 2010
Hi,
I might have a situation. I have been salivating ovet this recipe for a while now. I gathered the ingredients and tonight I mixed it up. It's in the dehydrator right now. It's beautiful. Here's the hitch- or here are the hitches. I didn't read far enough down i nthe ocmmentaries, so I edned up soaking the buckwheat for a little over 24 hours. I came home this evening, rinsed it pretty well, but ther was some mucus-yliquid left around some of them. I thought that must be normal-- Wil I kill me? I'll know better next time. Also, I don't know if I would consider them sprouted, but thegroats were oh, so tender,and I ate a small sample of the stuff totally raw amd it was STILL good. Wo- what kind of situation am I in? I am also new to this choice....Any advices?
numptellie13
Apr 03, 2010
Hi, I'm both new and numb. Would it be concievable to use an oven instead of a dehydrator? I am going to buy one but in the meantime I am desperate to make this. Also, how long does this sort of thing keep? Can I make a big box and store it?
Thanks. :-)
RawVee
Mar 30, 2010
Mine was very chunky, but it may just be because of the coconut (it kind of binds things). I'm making another batch this weekend. YUM!!!!
Italraw
Mar 21, 2010
This is a RAWLICIOUS breakfast! I used it as a base and added more goodies...cranberries, pumpkin seeds, golden raisins etc. ?... how thick was yours in the picture? To make it in clumps. Mine was thin and crumbly. RAWLICIOUS!
PapayaLove
Jan 19, 2010
When things sprout they break open and take off their jacket(hull), I would assume it is the same for buckwheat, or maybe it just softens and becomes edible. Either way sounds good :)
JoyfulNoise
Jan 17, 2010
Another buckwheat question: I have both hulled and unhulled in my pantry. Which do you use for this recipe? The hulled buckwheat doesn't sprout for me, as far as I can tell. If you are using unhulled, do you just eat the seed covers?
jenoz
Jan 05, 2010
You only need to soak Buckwheat for 15-20 minutes to get it going for sprouts, overnight for Buckwheat lettuce. You have to rinse it REALLY well, though, at the end. It shouldn't have that shiny mucous any more when you're all done. Sprouting time depends on air temperature. In my experience, it takes 1-3 days: 1 in the summer and 3 in the winter when the house is cold (I live in PA, USA). I sprout in a stainless steel colander, which makes rinsing quite a breeze.
coconut dream
Jan 01, 2010
how can you tell if buckwheat is raw? besides if it sprouts or not... is there another way?
laurajean
Dec 29, 2009
Raisins go fabulous with pumpkin seeds and medjool dates go fabulous with Brazil Nuts, either would be great in this recipe!
cee3peeoh
Dec 06, 2009
Just purchased some buckwheat this weekend since I can't do most grains because I absolutely love granola in the morning for breakfast. Thanks for sharing this. Soaking them now.
nisolu
Dec 03, 2009
I am making this now! Yours looks like its in big chunks, mine doesn't! What am I doing wrong?
cc78
Nov 25, 2009
this is perfect. i used raisins & a bit more cinnamon - yum!
SnowBunny
Oct 23, 2009
mmm mmm mmm!
RawVee
Aug 21, 2009
I soaked my buckwheat overnight, and sprouted for two days, rinsing twice a day and draining. It's super easy! :)
rawmama
Aug 21, 2009
Hi,
How long did you soak then sprout your buckwheat? Thanks :)
RawVee
Aug 20, 2009
Sorry, Alexandra! For some reason it didn't get added when I originally posted. I say about a cup, but it's really up to you as to how much you want in there! :)
Alexandra
Aug 19, 2009
What is the base measurement for the nuts?
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