This yummy granola has become a staple in our household. I have a bowl of it with some home-made coconut milk topped with some fresh fruit for breakfast, or sometimes as a light evening snack on its own. Best of all, the kids like it. I like to add ground or chopped nuts to theirs, as they need the healthy fat more than me. This recipe is the slightly more economical version, as flax and sunflower seeds are cheaper than pumpkin seeds and nuts.
The base is buckwheat sprouts, which you can view the instructions for here. Although I have a list of ingredients below, the reality is that I just throw it all together depending on what I have in the cupboard, and how much I’m making. After you’ve made it a couple of times, you’ll get a feel for what your taste-buds would prefer as well.
As well as enjoying for breakfast, sprinkle on desserts such as raw ice-cream, and on the top of a smoothie as a nice way of serving it.
Ingredients (for a yield of 2kg not including raisins)
1kg of buckwheat sprouts (takes 2 days, but you could just soak for 4 hours)
400g coconut (4 cups)
100g ground sunflower seeds (1 cup)
100g ground flax seeds (1 cup)
40g cinnamon (4T)
Molasses (a couple of good tablespoons)
Raw honey (about ¼ – ½ cup)
Sea Salt or Himalayan salt
Optional: warmed coconut or olive oil, ground pumpkin seeds, ground almonds, etc.
1) Mix sprouts with ground seeds and nuts, coconut, cinnamon, and a small pinch of sea salt or Himalayan salt in a large roasting pan.
2) Warm honey on low heat in saucepan with molasses and oil. Pour over mixture.
3) If the mixture is too thick, then transfer half to a second roasting dish. Place both in oven.
4) Dehydrate in a warm oven (on the lowest setting – no more than 50 degrees Celcius if you want the benefits of ‘raw’) for half a day or however long it takes for the granola to be crunchy. Stir regularly to evenly dry out.
5) Store in an airtight container in the pantry.