I really loved the Apple-Pistachio Granola I made a few weeks back and I thought I’d give a different recipe ago for comparison.
Love Granola – the best cereal you can eat and eating it raw is also guilt free!
This one was just as good as the apple-pistachio recipe.
I am going to write this instruction in capitals because even though the recipe I was following stated I needed to sprout AND dehydrate the buckwheat – I still forgot!
NOTE THAT THE BUCKWHEAT HAS TO BE SPROUTED AND DEHYDRATE FOR 12 HOURS TO MAKE THIS GRANOLA (now I know you won’t forget 🙂 )
2/3 cup agave nectar
1/2 cup pitted dates
1/8 tsp. sea salt
seeds from 1 vanilla bean
1 cup raw oats (from health food shop – usually labelled steel cut oats)
1/2 cup pecans
1/2 cup dried coconut
1 cup chopped dried fruit – I used raisins, cranberries and goji berries
3/4 cup buckwheat, sprouted, then dehydrated for 12 hours
Combine the agave, dates, salt and vanilla seed in a food processor. Blend to a smooth paste. Transfer to a bowl and set aside.
Fold in oats, pecans, coconut, dried fruit and sprouted buckwheat.
Spread the batter onto a lined dehydrator tray to 1/2 inch thick. Dehydrate for 12 hours – mine actually took longer because I forgot about dehydrating the buckwheat – so it kind of messed up the recipe a bit – but I got there in the end.
Break up the granola pieces and store in an airtight container for up to 1 month.
Such a delicious breakfast – I take it to work and munch on it during the morning.
Giving credit where credit is due…
Thanks Alissa Cohen 🙂