Raw Cinnamon-Raisin Buckwheat Granola
Wondering why this looks like granola, but not quite? That, my friends, is because the granola you see here is made from sprouted, dehydrated buckwheat.
I’m quite happy to eat cooked food, and though I like to dabble in raw food I have no intention of ever eating a 100% raw diet. But this is one delicious and very healthy granola and I’ll gladly take a bowl of it over conventional oat granola.
Buckwheat (known as kasha when it’s hulled) is not related to wheat. It’s actually a seed related to rhubarb and sorrel. And it’s so very good in helping to lower cholesterol, blood pressure, and blood-glucose levels. Packed with amazing amounts of phytonutrients, a lot of fiber, and some important minerals, buckwheat’s even been shown to reduce the incidence of diabetes.
When Sequel Naturals/Vega first came out with their Vibrance bars, I discovered how much I liked sprouted buckwheat and became very smitten with it. And for some time now I’ve been eying the bags of granola from Gorilla Food, and I finally caved in and bought a small bag to find out what it was like. This kind of granola is has a light crunch much like that of oat granolas, and with a mellow taste reminiscent of oats. I’m a little on the fence about Gorilla’s granola; it’s good, but not quite the taste I’m looking for. And since I just happen to have a dehydrator, why not just make my own?
A small 1/2 cup bowl of the granola you see here will give you a lot of energy and stay with you for hours. And in case you’re thinking you can’t give this recipe a try because you don’t have a dehydrator, just use your oven on a really low temperature. You’ll get pretty much the same results as with a dehydrator.
2 lbs raw hulled buckwheat
1 cup raisins
1 cup chopped pecans
1/2 cup ground flax seed
4 tsp ground cinnamon
1/2 cup raw agave
2 tbsp water
1 tsp vanilla extract (optional, since this isn’t raw)
1. Place the buckwheat in the largest bowl you have and cover it with water. The buckwheat will expand, so be sure to cover with enough water to account for this.
2. Soak the buckwheat for 6 to 8 hours at room temperature. You can change the water every few hours or leave it until you’re ready to proceed with the recipe.
3. Once the buckwheat is ready, rinse and drain it very well.
4. While the buckwheat is draining, in a small bowl combine the flax seed, agave, water, salt, cinnamon and vanilla extract. Whisk with a fork to combine thoroughly.
5. Using the same large bowl the buckwheat was soaked in (rinse and dry it before you use it again), combine the buckwheat, raisins, pecans and the flax seed mixture and use a spatula to thoroughly combine the mixture.
6. If you’re using a dehydrator, spread the granola mixture out evenly amongst the mesh screens (no need to use non-stick sheets for this). Set the temperature dial to 105°F and the timer dial to 7 hours. When the buckwheat is done, let it cool to room temperature and then place in airtight containers until ready to use.
7. If you’re using an oven, follow the same directions above and use parchment lined cookie sheets. Be sure to use an oven thermometer to be sure your oven temperature does not rise above 105°F. If it does, you could end up with scorched granola or loose the benefits of the raw and sprouted ingredients.
Makes a lot of granola (or about 9-10 cups)!