Google+ Rawfully Tempting™: Cocoa Crunchy Granola

Best of Raw

***2014 RAW LIVING EXPO AWARDS - We Won!!

Best Raw Vegan Gourmet Chef (0-5 yrs) + Best Raw Vegan Blog. Thank you for your votes!!!

6th Annual Best of Raw Award

6th Annual Best of Raw Award
2014 -Voted Best Raw Gourmet Chef & Blog. Your Votes Made the Difference. Thank You!!!

September 25, 2012

Cocoa Crunchy Granola

A great breakfast treat for your kids when trying to wean them off of junk cereal. It's also a great snack to pack in their lunch boxes. For the "big" kids, this is just a delicious and nutritious treat for any time of day. Traveling? Take this treat on the road. This is  a very versatile recipe. I encourage you to pick and choose the ingredients you like, and have...and re create your own version. Pssst! Add a little ground flax or chia and water to the mix, and you can form into little energy bars or cookies.

Cocoa Crunchy Granola

Ingredients:
1 1/2 cups *sprouted buckwheat groats, dehydrated over night (*See directions for sprouting below)
1/2 cup sunflower seeds, soaked 2hours
1/2 cup raisins, soaked 2 hours
1/2 cup pumpkin seeds (soaked 2 hours)
1 Tablespoon goji berries  - soaked  (optional)
1/2 cup walnuts, soaked and chopped
3 Tablespoon cacao powder
5 Tablespoons maple syrup (grade B or your favorite sweetener)
1 Tablespoon coconut palm sugar (or other dry sugar)
3 dates, soaked, pitted and finely chopped
1 teaspoon cinnamon
1/2 teaspoon lucuma powder (optional)
3 Tablespoons shredded coconut
1 teaspoon vanilla extract   (3 drops Medicine Flower Vanilla Extract)
salt to taste
1 pinch cayenne pepper (optional)

Directions:
1. See directions for sprouting buckwheat below.

2. In a large bowl, mix  sprouted and dehydrated buckwheat with remaining ingredients. Stir well with a wooden spoon.

3. Spread onto a non-stick dehydrator sheet, and dehydrate at 110 degrees F for 8-10 hours, or until crunchy. After 3-4 hours stir up mixture and continue to dehydrate until done.

4. Note: You can try doing this in your oven, Set on lowest temperature and leave door cracked open. Keep an eye on it and toss them around every few hours. It's not ideal, but I'm sure they'll come out delicious.

5. Eat as is, or serve with nut milk and fresh fruit.

6. Store in an airtight container in refrigerator.










Sprouting Buckwheat


1. Rinse, clean, and soak buckwheat in water for 20 minutes. (Buckwheat absorbs water quickly).

2. Rinse and drain well. Transfer to a large glass jar and cover. Use cheese cloth and lid rim, or a rubber band to hold in place. There are lots of ways to sprout. Screen sprouting lids are my favorite.

3. Lay jar in a bowl or dish drain with open side down, to drain, away from direct light. Rinse every 8 to 10 hours and let sprout just until tails start to form.  This can take 18 to 36 hours. (Buckwheat gets slimy so be sure to rinse thoroughly and drain each time).

4. On final rinse, leave in sieve to drain for several minutes and then spread on non-stick dehydrator tray. Dehydrate at 110 degrees F until completely dry. (6-8 hours)


For More Exciting Recipes, Check Out The Recipe Boutique



1 comments :

Elizabeth said...

What a wonderful recipe! I just sprouted buckwheat 2 days ago and ate it on top of my salad. Love it!!
Peace and Raw Health,
Elizabeth

Russell James - Weekday RAW Mini Course

VITAMIX - FREE SHIPPING

SUPER CONCENTRATED, RAW, ORGANIC, FLAVORED EXTRACTS

SUPER CONCENTRATED, RAW, ORGANIC,  FLAVORED EXTRACTS
SPECIAL BONUS : Mention Rawfully Tempting™ in shipping comments, and receive a FREE PRODUCT SAMPLE with your order!

Google+ Followers

Web Analytics