Sprouted Buckwheat Granola (Raw)

We both normally start the day with a big smoothie, or something cooked like mushrooms/avocado/greens when we have more time at the weekends. But recently in the midst of a busy week when we wanted something quick to prepare, we were craving bowls of crunchy granola topped with fruits and nuts. So we set about creating a granola recipe using our new dehydrator ... we wanted the deliciousness of granola but without using all the oil or refined sweeteners that are included in so many recipes.  We are so happy with the result! This raw granola is a new favourite for us and we plan to make it for many years to come. It's both chewy and crispy in texture, with an amazing naturally sweet flavour from the dates, cinnamon and banana. 

Sprouted Buckwheat Granola Raw

Sprouting the buckwheat is a labor of love and needs preparing a couple days in advance. But we promise this is worth it as it makes the buckwheat more nutritious and much easier to digest. If you're new to the idea of sprouting and all of its health benefits, then check out our guide to sprouting here. Once your buckwheat is ready, the granola is very easy to prepare and uses really affordable ingredients. 

350g of dried buckwheat groats
4 large ripe bananas
1 cup of dates, soaked in hot water
1/4 teaspoon of ground cinnamon
a pinch of salt
optional extras: raw cacao nibs, nuts, seeds, dried fruits. 

Sprouting the buckwheat:
1. Soak the buckwheat groats overnight in water. 
2. In the morning, drain your groats and rinse 3 times (buckwheats can be quite slimy so need thorough rinsing).
3. Leave in your sprouting jar, rinsing them well every 3-4 hours. If you don't have a sprouting jar, you can use a normal jar leaned at an angle with a cheesecloth around the mouth (so it can drain). 
4. The groats will eventually form little sprouted tails, like in the photo below. Our groats normally take between 36-48 hours to sprout, but yours may be different depending on climate/water/age of groats etc. 
5. Once the groats are sprouted you can prepare the rest of the granola ingredients... 

Making the Granola
1. Soak the dates in hot water for 15 minutes or more. This makes them softer for blending. 
2. Add your bananas to a food processor and blend until liquid. 
3. Drain your dates and add them to the banana along with the cinnamon and salt. Blend until smooth. 
4. In a mixing bowl, combine the sprouted buckwheat with the banana/date mixture. Mix well. 
5. Spread the mixture onto your dehydrator sheets (see photo below). You can use a butter knife or spoon to evenly spread it out. 
6. If you want to keep them fully 'raw', dehydrate them at 45 degrees. If you want them to dry quicker you can set it higher (we normally dry ours at 55 degrees and it takes 24-36 hours). Once it is dry on top, peel the granola from the sheet, flip it over  and continue dehydrating. This ensures that the bottom dries and the granola is crispy. 
7. When the granola is dry and crispy, remove it from the sheets and break it into small chunks. Store it in an air tight jar where it will keep for a few weeks. Enjoy with other toppings such as cacao nibs, nuts and seeds. We love to serve ours with homemade hemp milk!

Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw
Sprouted Buckwheat Granola Raw

Have you tried sprouting before? We'd love to hear your experience. 

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Cardamom Chia Pudding with Mango

We normally try to source our veg/fruit as local as possible, but alphonso mangos are our biggest vice. This time of year, we buy boxes of them from the Indian supermarket where we live, and eating them is such a joyful experience. Every time we eat them, we're transported back to our time in India, where we'd feast on them all day long.  If we had to pick a favourite fruit, it would definitely be these juicy, sweet, sunny delights.  

Something else we've been loving recently is this cardamom chia pudding, which pairs so well with the mangoes (but is also delicious solo or with other fruits!) Chia seeds are such a super-ingredient and are an incredible source of fibre, protein and omega 3 fatty acids. Combining the chia with nut milk and ground cardamom is a good way to add a lot of flavour to the otherwise bland tasting seeds. It's a very gentle meal for your stomach to digest so it's a really great, filling breakfast option. Plus, it's quick to make and easy to make a big batch for the week ahead! 

Cardamom Chia Pudding with Mango

Ingredients (makes roughly 4 portions)
1/2 cup of chia seeds
2 cups of nut milk (coconut, oat or cashew would work well)
1/2 teaspoon of ground cardamom
1/2 cup of desiccated coconut (optional)

Topping ideas
Mango, grated apple, flaked almonds, berries, cacao nibs, banana etc... 

1. Mix together all of the ingredients in a bowl. Leave for at least 1 hour, until the chia seeds absorb most of the liquid. It should be a gel-like consistency.
2. Top with your desired fruit/nuts and enjoy! You can store the pudding in the fridge and use it throughout the week.

Cardamom Chia Pudding with Mango

What's your favourite way to use chia seeds?

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Vegan Banana Oat Pancakes

Autumn is arriving with all of its beauty; the leaves dancing through their days alongside a brisk, awakening wind. I have to admit, after a year travelling and living in 35°C heat, we're both struggling a little with this seasonal change. I'm writing this somewhere beneath a huge pile of blankets, no kidding! All this cold means that warm, cosy breakfasts are a saviour right now. Especially these pancakes, which are a favourite to make no matter what the weather. They also happen to be incredibly easy and cheap to make,  with really basic ingredients transforming into a comforting, delicious meal. I love how pancakes lie somewhere between breakfast and dessert - there's no rules, just tastiness...  

vegan banana oat pancakes

Batter Ingredients (Makes approx 12 small pancakes)
1 cup of oats
1 ripe, medium banana
1 full cup of liquid (we use half oat milk & half water.... but can substitute with any nut milk or just water!) 
1 tablespoon of chia seeds (egg replacement)
1/2 tsp of ground cinnamon
1/2 tsp grated nutmeg
A pinch of sea salt

1. Place all ingredients in a blender and process into a smooth batter. 
2. Let the batter sit for around 30 minutes. This step is important so that the chia seeds can bind the batter together! We put ours in the fridge but it's not totally necessary. If you're very prepared, you can make your batter the night before.
3. In a medium non-stick pan, heat 1/2 tsp of coconut oil on a low heat. Once the pan is hot, pour your batter into circular pancake shapes. We normally fry 3 small pancakes at a time. Fry until golden on both sides. 
4.Once ready, it's time for toppings! This stage is completely up to you - nut butters, cacao nibs, chopped nuts, extra cinnamon, coconut oil, berries, banana, honey, maple syrup .... whatever you fancy to set you up for a great day <3

What breakfasts/foods do you crave as the seasons change?