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Buckwheat Granola

Ingredients:
2 cups sprouted buckwheat (soak buckwheat in purified water for 4 hours or overnight, drain, rinse and let sit in collander for a day to drain - rinsing 3X/day - until small sprouts appear)
5-7 pitted dates soaked in 1/2 cup warm water - do not discard water
1/2 cup soaked pumpkin seeds overnight
1/2 cup soaked sunflower seeds overnight
1/4 cup soaked almonds overnight
1/4 cup soaked walnuts overnight
1/3 cup raw shredded coconut
1/2 cup currents
1 tsp vanilla
1 1/2 tsp cinnamon
1 1/2 tsp freshly squeezed lemon juice
1 apple peeled, cored and chopped
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries

Method:
Make date paste by mixing dates and their soaking liquid in a blender until smooth and well mixed. Combine all other ingredients, except for berries, in a large bowl and mix in date paste. Mix well and then add delicate berries at the end, mix them in gently, so their shape is not terribly destroyed. 
Divide the mix into 2 or 3 parts and spread evenly on dehydrator trays. Dehydrate at 105 - 110 degrees F for about 12 hours. After 12 hours turn mixture over on the tray or just move it around as best as you can to bring underside of granola to the exposed surface for an additional 4 - 6 hours of dehydration. 
Store in glass containers for 2 - 3 months. 
Enjoy! 

I enjoy this granola over raw cashew kefir with fresh berries on top, or with my favourite nut milk. 

 
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