This is a big jar full of sprouted buckwheat-maple-apple-cinnamon-chia-pumpkin seed granola. I’ve been busy making a few batches to give away as Christmas gifts. Here is the recipe:
- 4 cups sprouted buckwheat (about 260g or 1.65 cups dry buckwheat will make 4 cups sprouted)
- 3/4 cup maple syrup
- 6 small gala apples
- 2 tsp cinnamon
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
1. First sprout the buckwheat. This could take up to 3 days. In a warm room only 1.5 days. Soak raw (not roasted!) buckwheat groats in water for 15-30 minutes. Drain, rinse, and then let sit in a sprouter or a fine mesh strainer over a bowl with a kitchen cloth covering it. Rinse every 8-10 hours until sprouts appear. (If you see white fuzz on the spouts, don’t worry, they are just little root “hairs”).
2. Once you have sprouts, rinse the buckwheat one more time, then measure out 4 cups. Place them in a big bowl with the maple syrup, chia seeds, and pumpkin seeds.
3. In a food processor chop the apples & cinnamon until the apples begin to get a little mushy.
4. Mix apples into buckwheat mixture.
5. Spread onto dehydrator sheets and dehydrate at 145 F for the first 2-3 hours. The moisture in the apples and buckwheat will keep the granola from heating over 118F for the first couple hours, and it is still warm enough to prevent fermentation, which would happen at lower temps during the first few hours since this is such a wet recipe. After that you can turn it down to 115 or even 105 for another 10-14 hours, depending on how thick you layered the granola.