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Buckwheat Granola

Buckwheat Granola

10th February 2016

Serves: 8



  1. 2 ½ cups raw buckwheat groats, soaked and sprouted (see note)
  2. 1 ½ to 2 cups pitted dates, packed
  3. ¾ cup currants or raisins
  4. ½ cup unsweetened shredded or shaved coconut
  5. ¼ cup sunflower seeds, soaked for 4 to 6 hours in water, drained and rinsed
  6. ¼ cup pumpkin seeds, soaked for 4 to 6 hours in water, drained and rinsed
  7. ¼ cup sesame seeds, soaked for 4 to 6 hours in water, drained and rinsed
  8. ¼ cup flax-seeds, soaked for 8 to 12 hours in a ½ cup of water (do not drain or rinse)
  9. 1 teaspoon cinnamon


  1. Soak the dates in a ½ cup of warm water for 15 minutes.
  2. Massage with hands to soften and remove the pits. Discard the pits.
  3. Put the dates and water in a high-performance blender and blend until completely smooth and the date skins are broken down as much as possible.
  4. Put the buckwheat groats, date paste, currants or raisins, shredded coconut, sunflower seeds, pumpkin seeds, sesame seeds, flax-seeds and cinnamon in a large mixing bowl and stir well or mix with your hands.
  5. Spread 2 cups of batter about 1/8-inch thick using a medium offset spatula.
  6. Spread evenly on a dehydrator tray lined with a Para-flex sheet.
  7. Repeat until all of the batter is used.
  8. Dehydrate for 8 hours at 105 degrees, flip the granola onto a mesh dehydrator screen and continue dehydrating for an additional 24 hours, until completely dry.
  9. Break the granola apart or crumble it into chunks.


  1. Storage Suggestion: Stored in a sealed glass jar in the refrigerator, the granola will keep for 3 months.
  2. Note: Soak buckwheat groats in filtered water for 8 to 12 hours. Drain and rinse once or twice, then put them in a colander over a plate to catch the excess liquid. (Buckwheat groats emit a mucilaginous or gooey liquid). Allow the groats to germinate for 12 to 24 hours, rinsing them every 12 hours. Buckwheat groat sprouts are best if the sprouted tail is no longer than the seed otherwise they may become bitter in flavour.
  3. Homemade Crunchy Buckwheat Granola is delicious with homemade Almond Milk or even on its own.


  1. Apple Cinnamon Granola: add 4 cored and shredded apples
  2. Berry Granola: Remove the cinnamon and add 1 pound of fresh or frozen berries
  3. Granola Bars: Spread 3 cups of the granola batter up to ¼ inch thick on Paraflex sheets, then score into rectangles before dehydrating. Bars may take up to twice as long to dehydrate.



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