I really do enjoy a good Granola with crunchy nuts and buckwheat, sweet cranberries, sesame seeds all brought together with a spicy sweetness. Sometimes though Granola has an overpowering coconut taste that stays in your mouth… in this recipe I have used just a little desiccated coconut instead of shredded coconut and I think it is a much better taste 🙂
This recipe does require you to have already sprouted and dehydrated your buckwheat – so plan ahead with this recipe – about 4 days ahead!
Start soaking your pecans, goji, dates and seeds on day 3.
All the preparation is definitely worth it – if you like double this recipe and get 4 dehydrator trays made all in the one go.
2 cups sprouted and dehydrated buckwheat.
1 cup pecans
1/2 cup goji berries
1/2 cup sunflower kernels
1/2 cup sesame seeds
3 red apples ( 2 diced)
2 Tbsp. lemon juice
8 soaked dates
1/2 cup dried cranberries
1/2 cup desiccated coconut
pinch of sea salt
1/2 Tsp. cloves, cinnamon and nutmeg
1 Tbsp. maple syrup
1 Tbsp. Orange Coconut Sugar (optional)
Soak in separate bowls, the Goji berries, Pecans, Seeds and Dates overnight in filtered water.
In a food processor, grate the 1 apple that is not diced. When grated, add the lemon and dates and process until smooth and runny.
Add all the remaining ingredients into the processor and combine on the lowest setting. You want to only mix together the ingredients. This should only take a few seconds. I used a Thermomix and set it on stir for 25 secs.
Spread the granola over 2 lined dehydrator trays and dehydrate for 24 hours on 115 degrees Fahrenheit or until dry and crispy.
Store in an airtight container for 1 month or keep in the fridge for a couple of months.
Enjoy as a snack during the day or for breakfast with Almond Milk or Coconut Yoghurt.