Homemade Granola Recipe
- About 14-16 cups sprouted buckwheat (I get this amount by sprouting two medium sized packages of the whitish-green, not the dark brown kasha, buckwheat from my baking aisle in the grocery store- it's probably about 4-5 cups of dry buckwheat).
- 3/4 cup extra virgin olive oil
- 3/4 cup raw honey
- 1 coffee grinder's worth of ground flax seeds
- 2 coffee grinder's worth of ground raw sesame seeds (you can interchange these two somewhat- I was low on sesame seeds, so I did 2 grinder's of flax and only 1 of sesame and it was fine)
- Lots of raisins to taste
- Lots of goodies such as handfuls of raw pumpkin seeds, raw sunflower seeds, chopped almonds or walnuts, dried fruit of choice (unsulphured apricots, dates, figs, cranberries, etc.)
- A bit of cinnamon (a tsp or a little more?) and a cap full of vanilla. Flavor to your taste.
- Sprout the buckwheat. Here's a very simple explanation of how to do it: Soak buckwheat overnight in a bowl of water. In the morning, put the buckwheat in a colander, and rinse it very, very well with cold water (buckwheat emits a mucilage, much like flax seeds when they get wet, so if you don't rinse well enough, they get goopy and smell very off- make sure to shake them around while rinsing to do a thorough job each time). Set the colander in or over a bowl, cover it with a towel and set it aside. Before you go to bed, rinse very well again, and cover overnight. Continue to rinse at least twice a day until it has short sprouts- around 1/2 cm (maybe a 1/4 of an inch or a little shorter?). It usually take 2-3 days.
- Mix all together well in a very large mixing bowl.
- Spread on greased mesh dehydrator sheets, just high enough so you can easily fit the next tray on top.
- After a few hours, use a fork to break it up a bit into chunks. Leave it to dehydrate overnight or until completely dry and crispy.
Courses Desserts and Sweets
Recipe by Keeper of the Home at https://keeperofthehome.org/i-love-my-dehyd/