I used to be a granola fiend. I would make it at least once a week and gobble it up like there was no tomorrow. After all, it is quite addictive with its crunchy, salty, sweet goodness! I would make a different kind every time so I never got bored. Then somehow, granola and I got out of touch. I hadn't made it in a while, until last week.
But this time was different. I decided to make my first raw granola. I had been drooling over many raw buckwheat granolas that I had seen on other blogs, and I decided that it was about time I tried making some myself. I have to admit, buckwheat is new to me. I am fairly new to raw food, and I never would have thought a year ago I would have been sprouting something to make granola with.
But it was easy enough, and now that I have used it to make something, I really enjoy buckwheat! I combined the sprouted buckwheat with plenty of coconut (one of my all time favorite things in the world), pecans and walnuts (which are my favorite nuts in granola) and crasins.
It was as addictive...well maybe slightly more, than the granolas I had made in the past. I decided that I need to start making granola again often, because this was way too good to not have on hand. This makes a delicious quick breakfast worth looking forward to!
Makes about 8 cups
2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cup pecans, soaked for 6 hours and drained
1 cup raw walnuts, soaked for 6 hours and drained
1/4 cup raw agave nectar or honey
2 tsp cinnamon
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1 Tbsp filtered water
2 Tbsp raw coconut oil, liquified
1 cup dried unsweetened cranberries
Soak buckwheat for 12 hours, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, pecans, and wanuts. In a small bowl, whisk together the agave nectar (or honey), cinnamon, sea salt, vanilla, water, and coconut oil. Pour the mixture over the granola, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Pour into a bowl, and mix in cranberries, enjoy! Can be stored in an airtight container for a few weeks at room temperature.