I used frozen strawberries, and it still turned out amazing. How did I make the cream, you may be wondering...well, coconut! Coconut is one of my favorite types of cream in fact! Coconut butter did the trick, and made a creamy coating with some of the strawberries for a sweet granola.
I also tossed in some large flake coconut for crunch and some sweet almonds, since it is not granola without nuts in my opinion. It smelled amazing while "baking" in the dehydrator, like strawberry shortcake amplified. It was really a wonderful thing to wake up to the next morning putting me into an instant good mood. It tasted as good as it smelled too! Can not wait until strawberry season!
Makes about 8 cups
2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
2 cups raw almonds, soaked for 6 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
1 Tbsp raw coconut oil, liquified
4 cups fresh or frozen organic strawberries, sliced, divided
Soak buckwheat for 30 minutes, 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, and almonds. In a food processor, combine the coconut nectar (or honey),coconut butter, sea salt, vanilla, water, coconut oil, and 1 cup of the strawberries. Process until smooth and pour the mixture over the granola, add the remaining berries, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.