Cocoa Crunchy Granola
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
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)
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.
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)