Posted by: Rachael | June 12, 2008

buckwheat granola

16C sprouted buckwheat
1/2C olive oil
1/2 C raw honey
1 coffee grinder’s worth of linseed, ground up (obviously)
2 coffee grinder’s worth of sesame seeds
An assortment from the following…
Dried fruit: raisins, sultanas, dates, apricots, figs, prunes
Nuts: almonds, walnuts, hazelnuts, peanuts
Seeds: sunflower, pumpkin
Flavouring: vanilla, cinnamon, nutmeg
Mix well together and dehydrate until crunchy

How do you sprout the buckwheat?
It’s really not hard.
You throw some in a colander with small holes (so it doesn’t fall out) and rinse with warm water. Set aside on a plate to catch the drips and forget about it for the day. Rinse again in the evening. It will be slimey. Icky slimey. You have to just get over it! Continue this for a few days until you see little sprouts appear. It’s very exciting (or maybe I just don’t get out much these days). I usually have three or four colanders on the go at a time, all stacked up, one on top of the other in a corner of the kitchen.

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Responses

  1. Well, you know that gets a big YUMMO from me…your #1 Buckwheat Granola Fan.

    Sharon


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