Homemade Granola Recipe
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Homemade Granola Recipe

Course: Desserts and Sweets
Author: Ann Timm


  • 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.