Soaked Buckwheat Crispy Granola (Almond -Vanilla)

Soaked Buckwheat Granola

To make this Paleo, omit the buckwheat.

This recipe may seem intimidating and overwhelming to look at, but after you’ve done it once, you will see how easy and worth it is to make. This recipe has individualized formula options. It should be noted that over consumption of nuts and seeds may cause abdominal discomfort in some, however since this recipe is soaked, it may help certain people with digestion issues. Try not to go overboard and don’t consume more than a handful (meaning what can fit  in your hand) a day to be on the safe side.

*Depending on the nuts and seeds you have on hand, your recipe may change often. If you find a specific formula you like best, keep with it. The formula is given to show that there are choices because of individual preference and/or allergies.

An example formula is as follows; 1 C almonds, 1 C pecans, 1 C cashews, ½ C sunflower seeds, ½ C pumpkin seeds. Then add ½ Cup chia seeds after blending the nuts/seeds mixture.

Ingredients:

Group 1:

  • 1 C hulled buckwheat seeds, washed and rinsed
  • 3 C raw nuts; choose a mixture of any of the following – almonds (without peels), walnuts, pecans, cashews, macadamia, hazel nuts (skins removed), shelled pistachio (NOTE: make sure any nuts are raw, NOT roasted or salted)
  • ½ C raw seeds; choose a mixture of any of the following – pumpkin seeds, pine nut, sunflower seeds
  • 1 tsp. unrefined salt for soaking, plus more for later

Group 2:

  • 1 ¼ C maple syrup grade B or local raw honey
  • 4 Tbs. coconut oil or grass-fed butter, melted
  • 1 tsp. unrefined salt
  • 2 Tbs. vanilla extract
  • 1 tsp. almond extract

Group 3:

  • 1 ½ C coconut shreds
  • ½ C seeds to add after blending; choose a mixture of any of the following – chia seeds, flax seeds, sesame seeds

Group 4:

  • ½ – 1 C dried fruit of choice (optional, or you could add to individual servings or use fresh fruit/berries)

Instructions:

  1. Wash well and strain the water from the buckwheat, nuts and seeds you have chosen for your mixture from group 1.
  2. Place the mixture in a glass or stainless steel bowl and sprinkle with 1 tsp. salt and cover with filtered water, enough to cover mixture by 1 inch.
  3. Cover with a lid/plate and let sit for 12-24 hours.
  4. Next, strain the mixture and wash very well several times (the mixture will be slimy, but don’t worry – the final product will be crunchy).
  5. Drain excess water by placing mixture on paper towels.
  6. In many batches if needed -place mixture in a food processer and blend until nuts break down and begin to look crumbly; about 1 minute.
  7. Then transfer mixture to a larger mixing bowl and add the rest of the ingredients from group 2 and 3; mix well with a fork.

*DONT ADD GROUP 4 YET, that will be the final step after the mixture is dry.

Drying Your Mixture:

To dry out your final mixture spread a thin layer of mixture on trays or cookie sheets; either use a dehydrator or oven.

  • If using a Dehydrator – layer trays with parchment paper and then spread a thin layer of mixture and dry at 120 degree for 24 hours.
  • If using the Oven – layer cookie sheets with parchment paper and then spread a thin layer of mixture, then bake in the oven at 200 degree or lower (many ovens only go down to 200) bake for about 4 hours or longer. Keep the door cracked with a wooden spoon to let moisture escape. Check on mixture every hour or so and flip or mix as needed to dry out.

The mixture when warm will feel moist but it will become dry and crispy as it cools. When the is done, slide parchment paper on counter and let cool completely. If it needs more drying and has been a couple hours, simply place back in the oven or dehydrator – Keep an eye on it.

Final Step:

When it is done drying, add dried fruits from group 4 and mix. You can break the pieces into any size you like and enjoy with some raw grass-fed milk or other non dairy milk of choice, Greek yogurt, homemade nutella, or anything else…?

Let it dry completely before storing. Can be stored on counter top for about 5 days (or longer, you will need to be the judge of taste) or in fridge for about 1 month.

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