I love this granola. It is delicious, nutrient-packed, grain-free, and makes a great snack or breakfast. It is a fair bit of work, but I have found that sprouting and dehydrating the ingredients in large batches, one at a time, makes it more manageable. Then I have everything on hand to whip up a batch without a lot of preparation. The quantities below are approximate, and would probably fit easily in a four-tray Excalibur dehydrator, if that helps. I have a five-tray unit, and could fit a bit more if I wished. Once dehydrated, the granola should be kept in sealed containers (to keep out ambient moisture) either at room temp, or for longer periods, in the fridge. It can also be frozen (zip-locks are great for this).
- 2 cups raw hulled buckwheat groats - soaked, sprouted and dried
- 3/4 cup raw unhulled sesame seeds - soaked, sprouted and dried
- 3/4 cup raw hulled sunflower seeds - soaked, sprouted and dried
- 3/4 cup raw hulled pumpkin seeds- soaked, sprouted and dried
- 1 1/2 cups raw pecans - soaked and dried
- 1 1/2 cups raw whole cashews - soaked and dried
- 1 cup (packed) of dried fruit (I like a combo: chopped dates, raisins, cherries, cranberries, currants, chopped apricots)
- 1/4 - 1/2 cup applesauce, or 1 small apple, peeled, cored and puréed
- 3 T coconut oil
- 3 T raw honey
- 1 T vanilla extract
- 1/4 t salt
- 1/4 - 1/3 cup warm water
- spices to taste (I like a tsp or so of cinnamon, plus a little nutmeg, coriander, ginger, and cardamom)
- optional: 1/2 cup unsweetened flaked and/or shredded coconut (to be combined with dry ingredients)
- Rinse buckwheat groats well and then soak (with sea salt - see below) for 6 hours. Drain and place in a sprouting jar or fine strainer covered by a tea towel. Rinse 2-3 times a day for 2 days.
- Set up sesame seeds in a sprouting jar as well, soak for 8 hours, and then rinse 3-4 times a day for approximately 1.5-2 days, or until little white tails just barely start to show.
- After the groats and sesame seeds have had 1 day to sprout, begin soaking the sunflower seeds for 8 hours. Skim off seed skins (to the degree possible) at end of soak period, when rinsing, then rinse/sprout for up to 1 day. Caution: do not sprout sunflower seeds longer than 24 hours. They are sprouted as soon as the pointy end extends slightly, 1/16".
- Pumpkin seeds should be rinsed and soaked 8-12 hours, then set up to sprout for 2-3 days, rinsing regularly each day.
- Pecans should soak for 6 hours. Cashews should soak for 2-4 hours. They will not sprout.
All nuts and seeds can be soaked/sprouted in advance and then dehydrated, in preparation for making granola. Dehydrated ingredients can then be incorporated as indicated below. This will significantly reduce the time required to produce the granola.
Making the granola:
- Pack dried fruit into a small glass measuring cup or other container.
- Cover dried fruit in 1/4 to 1/3 cup warm water, and soak for around 20 minutes.
- Combine soaked fruit with applesauce, honey, vanilla, warm coconut oil and spices.
- Combine the dry ingredients together in a large bowl.
- Stir wet ingredients into dry until thoroughly combined.
If using a dehydrator: Spread mixture on lined trays and place in dehydrator. Dehydrate at 115F degrees for approximately 2-6 hours, depending on dampness of mixture.
If using an oven: Spread the granola thinly and evenly onto parchment paper-lined cookie sheets. Place in the oven on its lowest temperature, in convection mode, if you have it. Dehydrate for 4-8 hours (depending on oven temp and dampness of mixture). Note that the ideal temp for dehydration of raw foods is 115F degrees or less. Anything over 140F will definitely not be raw anymore, though still very tasty and full of good stuff. By monitoring the temperature and turning the oven on and off over the drying period, you may be able to ensure that it does not get too hot.
Break the mostly dry mixture up into clumps and dehydrate further, until completely dry.
Once dry, let cool and then store in a airtight container, in fridge or pantry.
For more on soaking and sprouting nuts, seeds, grains and beans, see this article on the Vegetarian Times website by Tess Masters.