Dehydrated Buckwheat Granola
Dehydrated Buckwheat Granola
Preparation time: 30 minutes
Cooking time: 720 minutes
Servings: 12 servings
This granola recipe is a great way to incorporate buckwheat into your children's diet, a sometimes difficult thing to do due to its earthy taste. With coarsely cut nuts and the sweet aromatic nature of the dates, this crunchy granola makes a nutritious and healthy breakfast!
Ingredients
- 4 cups white buckwheat
- 2 cups dates
- 1 cup almonds
- 1/2 cup pecans
- 1 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup shredded coconut
- 2 apples
- 1/4 cup chia seeds
- 2 tbsp vanilla extract
- 1 tsp sea salt
- 5 tbsp ground cinnamon
- 1 cup dried cranberries
- 1 cup dried blueberries
Preparation
- Soak the white buckwheat, almonds, pecans, walnuts and sunflower seeds in separate bowls for 8 hours or overnight.
- Rinse and drain each ingredient.
- Soak the dates in 1 1/2 cups water for about 20 minutes.
- Mix the dates in a blender along with the water they were soaked in until it is a paste-like texture.
- Cut the apples into medium chunks.
- In a large bowl, mix all the ingredients except the dried fruits (cranberries and blueberries).
- Spread the mixture on a dehydration sheet, or oven sheet.
- Dehydrate at 115° F for 12 to 16 hours, until the granola is crunchy. Or, if using an oven for 8-12 hours on your oven's lowest temperature.
- Add the dried cranberries and blueberries to the dehydrated granola and mix well.
- Store in a resealable bag or an airtight glass jar. Granola will keep for several weeks.
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