It is one of the most favorite and comfortable dishes of our family. In a cold season, buckwheat granola with warm almond milk makes our morning wonderful. You can watch a video-recipe of this granola on our channel. I usually make 4-5 liter jars of such granola, so that we had this tasty food during the month. You can take buckwheat granola with you; it is very delicious and crispy even without milk. For cooking this granola, I sprout buckwheat at first, next I dry it in the dehydrator. Dry buckwheat becomes tender and crispy, kids like it even pure. Such dry sprouted buckwheat can be added to children’s salads, smoothies, flour can be made from it, and it can be used in different dishes. I add everything that is available at home on that day into this granola. It is very tasty when there are apples and lemon peel. Sometimes I add shredded coconut, poppy seeds, cocoa, carob and fresh fruits. It becomes very tasty with persimmon and bananas.
Hemp Buckwheat Granola
Ingredients
- 2 cups of dried sprouted buckwheat
- 1/2 cup hemp seeds
- 1/2 cup of dried fruit at your choice (soak for 20 minutes, chop finely)
- 1 sweet apple or a pear, shredded
- 1 persimmon, shredded
- 1 tbsp. of sunflower seeds
- 2 tsp raw coconut flakes
- 1 cup of date paste* or 1/2 cup maple syrup
- 2 tbsp. of lemon or lime juice
- 1 tsp of vanilla beans or extract
- 1 tsp lemon or orange zest
- 1/2 tsp of cinnamon
- pinch of the sea salt
*For date paste, mix 5-8 dates and 1/2 cup of water. Beat up until getting a homogenous paste.
Mix all the ingredients in a big bowl and place the mixture on the trays of the dehydrator, leaving small empty places in the middle, so that granola dried evenly. Dry for 18 to 24 hours until granola is dried completely. Buckwheat should be crispy; all the fruit should be dried well. Store in hermetic cup jars in the cool dark place up to 2 months. It can be served in the plate with warm almond milk; season it with fruit and berries.
Bon Appetit!
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