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.
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!