My second time making this granola– not sure if I officially blogged it yet!
I have to fully credit Celine Beitchman from the Natural Gourmet Institute for Food & Health. It was here during a Living & Raw Food Intensive that I learned and practiced this original recipe. From this recipe, I varied slightly over to my own style.
Of my dehydration experiences to date which are not many lol- this is by far the greatest product delivered. I can live on this health-nutritious- delicious food! For me during this raw vegan month challenge- this is my bread! I need it almost daily until I can perfect a dehydrated cracker- still working on that!
GRANOLA RECIPE (as per Natural Gourmet Institute NYC)
Raw buckwheat groats (not the roasting ones)m (2 1/2 cups)
Pitted dates for the paste (1 1/2 cups)
Apple- diced small
Flax seed ground (1/2 cup)
Soaked nuts- almonds, pecans and/ or walnuts (1 cup)
Soaked seeds- sunflower and/ or pumpkin (1 cup)
Hemp hearts (1/2 cup)
Raw vegan sugar (1/4- 1/2 cup optional; could use maple syrup too)
Cinnamon (2-3 teaspoons)
Vanilla extract (2 teaspoons)
Sea salt (1/4 teaspoon)
Dried fruit (i use a lot lol)
Particulars that I add
Dried fruit for sure! Golden raisins and whatever I have in stock- friend mangos or papaya diced tiny
It’s so easy:
First soak the buckwheat. Don’t make the mistake I have already made by soaking them overnight. This is not necessary-only 1-2 hours. Drain and rinse well. Continue to rinse a few times a day as the buckwheat begins to sprout. In one to two days you will see the sprouts and then it’s ready for the rest of the mix.
The various nuts and seeds of choice can be soaked overnight and then drained and rinsed. Feel free to do a quick pulse or blend for the larger nuts to be broken into smaller pieces.
The date paste can be prepared by putting some soaked dates into a food processor with 1/3 or less of water. Just enough water so the food processor doesn’t get stuck. This paste not only adds the sweet taste to the granola but holds it all together.
In a large mixing bowl- put the buckwheat, nuts and/ or seeds, date paste, flax, hemp, seasonings and dried fruits. Mix well!
Next flatten mix onto dehydrator sheets and dehydrate for 24 hours at about 105 degrees.
Celine Beitchman. 2012. Natural Gourmet Institute for Food & Health. Living & Raw Food Intensive. New York, NY.