So in my last post, I discussed my obsession with buckwheat. Here we go again. Seriously, it is so versatile! I used buckwheat flour for my pancakes and now we’ll be using buckwheat groats to make some awesome granola!
I LOVE granola. Like, it’s a problem. I could live off of it. But oats don’t agree with me and I’m not a huge fun of nut-based (paleo) granola’s because 1) nuts can be hard to digest 2) I can’t eat just a 1 ounce serving, that’s not satisfying. I eat BOWLS full and that can be upwards of 1000’s of calories just for breakfast! 3) there’s a lot of fat in those nut based granola’s, dang!
So, I recreated some yummy, classic granola flavor and crunch using buckwheat groats. You can make this granola fully raw if you own a dehydrator. I don’t, so I used the low setting on my oven.
This recipe is perfect for transitioning from holiday eating and getting back on track with healthy eating. It’s got the crunch and slight sweetness you’re body is still craving from overindulging during the holidays, but it’s healthy and low-fat to get your body back on track in the New Year. So get to reading and start prepping this breakfast so it’s ready to go next week when you’re trying to get back on track ;).
Apple Cinnamon Buckwheat Granola
Ingredients:
1 cup of buckwheat, sprouted (about 2 cups once soaked)*
1/2 cup plain applesauce
1 medium-large apple, chopped (about 1 cup)
1 tbs. coconut oil
1 tsp. cinnamon
1/2 cup of raisins
*To sprout your buckwheat, place 1 cup of dry buckwheat groats in a glass jar, fill the jar with filtered water (be sure to fill the jar with about double the water as the buckwheat will expand). Let sit overnight then thoroughly drain and rinse the groats (they will have a filmy layer, just rinse well!). You can go ahead and use your groats now or continue to sprout them, which I like to do if I have the time. Do this by placing the groats in a strainer and rinsing them with water every 12 hours until little tails begin to sprout. This takes about 3-4 days.
If using an oven, preheat to 200 F. If using a dehydrator, then pull that baby out and get it ready to go.
Combine all ingredients in a bowl and mix well.
Spread granola mixture over a parchment lined baking sheet to form an even layer. If using a dehydrator, spread granola over lined dehydrator sheets.
Place granola in dehydrator for about 12 hours OR in the oven for about 3, until desired crunchiness is reached. If using an oven, be aware that once you pull the granola out, it will harden/become crunchier as it cools and dries. (The first round I made, I left in for between 4-5 hours and it was a bit TOO crunchy.)
Store in an airtight container (I store mine in a glass jar which works perfectly) for up to a week or in the freezer for up to a year.
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