RAW Buckwheat, Pear & Currant Granola – GF,Vegan
Prep time
Cook time
Total time
Great with your favourite non-diary yoghurt or non-diary milk for breakfast! Also great as a snack.
Author: thefussiesteater.com
Recipe type: Breakfast, Raw
Serves: 12
Ingredients
- DRY INGREDIENTS
- 2 cups dehydrated buckwheat (instructions below)
- ¾ cup Currants
- ⅓ cup Sunflower seeds
- 2 Tbs Chia seeds
- 2 tsp ground Cinnamon
- 1 tsp ground Ginger
- 1 tsp Stevia
- Pinch of Sea salt
- WET INGREDIENTS
- ¾ cup date paste (see my recipe for date paste under ‘condiments’)
- 2 sm Pears
- 2 Tbs crunchy Peanut Butter (or any other nut butter will do)
- 5 Tbs Apple sauce (see my recipe for apple/pear sauce under ‘condiments’)
Instructions
- TO MAKE DEHYDRATED BUCKWHEAT
- Soak buckwheat in filtered water overnight, rinse then re-soak in filtered water for an additional 12hours. Buckwheat will probably feel slimy. This is completely normal.
- Rinse buckwheat again. Buckwheat at this point will have expanded.
- Lay the buckwheat on teflex-lined dehydrator trays and dehydrate at 45 degrees Celsius for approx 8-10 hrs or until crispy
- TO MAKE THE GRANOLA
- Place all the wet ingredients in a food processor and blend
- Place all the dry ingredients in a large bowl
- Place the wet in the dry ingredients and mix well
- Spread mixture onto the teflex-lined dehydrator trays (i only used two of my round trays)
- Dehydrate for approx 12 hrs or overnight.
This post has been submitted to ‘Allergy-Free Wednesdays Week 23: June 27, 2012‘ @ http://www.thetastyalternative.com and to ‘Whole Food Wednesday’s’ @ http://www.beyondthepeel.net and to ‘Allergy Friendly 4th of July‘ @ http://www.cybelepascal.com
