Monday, November 9, 2009

Raw Sprouted Buckwheat Granola

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This is a great recipe which I like to make for breakfasts and snacks. The buckwheat is sprouted, then mixed with the other ingredients and dried in a dehydrator to make a crunchy granola-style cereal. Very good for you - it contains no gluten, bad fat, over-processed grains or refined sugars like you usually find in breakfast cereals! You can add more or less sweeteners as desired. The original recipe is from Serene Allison's 'Rejuvenate Your Life' raw food 'cookbook' - the Apple-Almond version is my own 'tweaked' version. I use my Thermomix to grind up the seeds, chop the nuts and dried fruit, and grate the apples.

First, sprout your buckwheat. You'll need:
- 1 very large colander or 2 medium size (stainless steel is best)
- 1 large pot for soaking
- buckwheat kernels (about 4 - 6 cups or so - make lots and dry them to use in granola and treat balls)

1. Put your buckwheat kernels in large pot and soak overnight with plenty of water to cover - they'll expand quite a bit, maybe over twice their size, so don't fill pot more than half full of buckwheat!

2. In the morning, pour your grains into your colander to about half full. (You may need to use more than one colander.) The buckwheat will produce a natural mucilage (like linseeds), so rinse this off really well, then place the colander on a plate or in a large bowl to catch the drips. Cover colander with a tea towel.

3. Rinse sprouts really well, for a minute at night and a minute in the morning, for one or two days, depending on the weather. If you live in a hot climate, be careful not to leave them too long and rinse them well, or they'll go brown and 'sour'. They usually only take about a day for me. If you need to save water, fill your sink with fresh water and dunk the colanders, running your fingers through the sprouts to rinse. They should look like this:

Buckwheat Granola/Muesli:

1. Mix together really well in a huge mixing bowl (or a wok):
- Approx. 14-16 cups sprouted buckwheat
- 3/4 cup extra virgin olive oil
- 3/4 cup raw honey
- freshly ground linseeds (a cup or so)
- freshly ground sesame seeds (2 cups or so)
- add lots of raisins, pumpkin seeds, sunflower seeds, chopped almonds, chopped walnuts, shredded coconut, chopped dried fruit (unsulphered apricots, dates, figs, etc) - whatever you like
- a good sprinkle of cinnamon or a splash of vanilla extract or flavour to taste

2. Spread on greased mesh dehydrator sheets, and dehydrate overnight or longer, until crispy. (The smell will make you hungry - smells divine!)

[If you don't have a dehydrator, you can dry this on baking sheets in a very low oven - if you prop the door open a little this will lower the temperature. I'm not sure how long it would take in the oven, so keep an eye on it.]

Enjoy with milk of your choice, or some yoghurt if you can have it, and fresh fruit - yum!

My Apple-Almond Variation:
(Photo at top)

1. Grind up a good couple of handfuls of pitted dates in Thermomix (speed 9 until desired texture)

2. Add to Thermomix 4 - 6 peeled, cored apples and grate on speed 5, 5 seconds.

3. Add to above recipe, leaving out pumpkin seeds, and adding lots of chopped almonds (or pecans or walnuts). I also use apple juice concentrate and agave nectar to sweeten it instead of honey, and add lots of cinnamon and nutmeg.

I don't really measure amounts, just keep adding, mixing and tasting til it's how I like it :)


Ang Pang said...

Jo- I tried to sprout my buckwheat kernels and nothing appeared after 2 days! Of course, then they smelled, so were thrown away. I'll try again, but not sure what happened there?!!

Cat J B said...

Jo, where can you buy unsulphered dried furit? Oh, and I bought some rapadura finally, I love it!

Jo said...

Ang Pang - did you soak them overnight, then rinse them really, really good? Make sure you rinse until they're not sticky and hot, and do it twice a day. I know the weather can affect it too... but usually it's only a day or so, maybe two at the most.

Cat - you can buy unsulphered dried fruit at health food stores usually, or co-ops (which is where I get mine). We bought some organic unsulphured apricots through Trumps, and they were delicious, but a lot tougher and darker than the usual ones. When I put them in granola I just chop them really fine in the TMX. They're nice soaked and used in desserts too.

Tebasile said...

I love sprouted Buckwheat-Granola. Thank you for your version Jo.

Bek said...

Not something I have tried before but excited to give it a go.

Anonymous said...

Hi Jo - I just had to say thanks for this one - it is sooo good! I often find whilst the kids get snacks during the day (I homeschool) I usually grab that time to get some other things done and then I'm tempted to grab something not so good to eat if there's processed treats in the cupboard as I'm in a huge hurry so as not to loose the attention of the kids. But with this on hand I find it's a great hand grabbing filler - so yummy! So thanks for bringing this one to my attention! Julie

Jo Whitton said...

Glad you like it! It is also great in little 'treat balls' or 'bliss balls' - gives them a bit of crunch! Yum :)

Leah Coutinho said...

hi Jo, I love buckwheat and stumbled across this recipe when i googled a substitute for digestive biscuits. I have some activated buckwheat from Loving Earth, can I still sprout this?
Thank you for your blog, your recipes appear a few times in my weekly menu. Leah

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